Place your hard boiled
eggs in a heat proof bowl, pour boiling water until the egg is entirely submerged, then cover.
Not exact matches
In a
heat -
proof bowl put
egg whites, salt and sugar and place on top of the water pot (it is important to make sure the water does not touch the bottom of the
bowl).
To make the frosting, combine the
egg whites, sugar and cream of tartar
in a
heat -
proof bowl, preferably the
bowl of your electric stand mixer.
1 — Beat
eggs and water together
in a small
heat -
proof bowl.
In a
heat proof mixing
bowl, whisk together the
egg yolks and sugar.
In a
heat -
proof bowl above a pot of simmering water,
heat the
eggs and sugar to 110 - 120 ºF (43 - 49 ºC) while whisking constantly.
Combine
egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour
in the
heat -
proof bowl of an electric mixer fitted with the whisk attachment.
1) Pre-
heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate
in a
heat -
proof bowl 4) Melt butter
in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add
in the
eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix
in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted
in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
In a large
heat -
proof bowl, whisk together the
egg whites, sugar, corn syrup, and salt.
Stir the
egg yolks
in a
heat -
proof bowl with a fork until blended.