Sentences with phrase «eggs in a saucepan»

Place the eggs in a saucepan just large enough to hold the six eggs.

Place the eggs in a saucepan and cover with cold water.

Hard - boil eggs by placing fresh eggs in a saucepan of water, then place the saucepan on the stove on a high temperature and leave for 10 - 12 minutes.

Nutrition Facts Ingredients 4 large eggs 1 tbsp plain yogurt 1 tsp mustard garlic clove salt and pepper Instructions 1 Place eggs in a saucepan large enough to hold them in single layer.

Place eggs in a saucepan with enough water to cover, and bring to a boil.

Place the eggs in a saucepan; fill with cold water to cover.

Not exact matches

In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.

Place eggs in a medium saucepan and cover with cold water.

That is a link in the post, it will take you to an article explaining the process, which is basically this — To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer.

Put the eggs in a large saucepan and cover with approximately one inch of water.

Whisk egg, egg yolk, sugar, and salt together in small saucepan.

Place the eggs in a large saucepan, add enough cold water to just cover and bring to a boil.

Pour the egg mixture into the remaining milk in the saucepan and bring to a simmer.

In a small bowl, beat the eggs well, then add to the saucepan and mix continuously to keep from burning.

In a medium saucepan beat egg yolks until light and fluffy Gradually add 3/4 cup sugar, mixing well.

All you need is a saucepan of boiling water with a couple tbsp of vinegar, drop your egg in and let it simmer for a couple minutes then remove with a slotted spoon.

Bring milk and cream to a simmer in a medium saucepan, then very slowly incorporate it into the egg yolks, whisking like mad the whole time.

Remove eggs from the saucepan, and place them in a large bowl of ice water.

Place eggs in a single layer in a large saucepan.

Slowly add hot cream mixture to egg yolks in a slow stream, whisking constantly, and then pour back into saucepan.

Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat.

Place the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

(I did not have to reheat my custard in the saucepan, it was already 170 after being added to egg yolks.)

Add egg whites and sugar to mixing bowl, and then place bowl over the saucepan so the bowl is sitting in the water.

In 2 - quart saucepan, combine eggs and enough cold water to cover.

In a small saucepan, mix egg yolks and sugar.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly.

FOR THE LIME CURD Whisk eggs, sugar and lime juice in heavy small saucepan.

Reheat the milk in the medium saucepan until warmed, and then gradually pour 1/4 cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling.

Place 1/2 cup lemon and 1 / 2lime juice, sugar egg yolks, whole eggs, and butter in a saucepan.

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat.

In a heavy small / medium saucepan add the granulated sugar, lemon juice, salt, vanilla, 6 large egg yolks, and 3 large eggs.

For the filling, cook egg yolks, butter, cornstarch, half - and - half, and sugar in a small saucepan over medium heat, stirring frequently, until the custard thickens.

To prepare lemon curd, combine the sugar and egg in a small saucepan over medium heat, stirring with a whisk.

To hard - boil eggs, place eggs in a single layer in a saucepan; cover with water.

Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.

directions Place the eggs in a large saucepan and add enough water to cover them by at least 1 inch.

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

In a medium saucepan over medium - low heat, combine evaporated milk, sugar, egg yolk and butter.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Banana Pudding 1/2 cup sugar 1/3 cup flour 1/4 teaspoon salt 3 egg, yolks (save the whites for later) 2 cups milk 1 teaspoon vanilla 1 box vanilla wafers 4 to 5 bananas, sliced 3 egg whites 1/2 teaspoon vanilla 3 tablespoons sugar In a medium saucepan; mix together 1/2 sugar, flour, salt, egg yolks, and milk.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuouslIn a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuouslin a steady stream, whisking continuously.

Beat the egg yolks, condensed milk, and vanilla together in a saucepan.

Cover eggs with cold water by 1 1/2 inches in a 3 - quart heavy saucepan and bring to a rolling boil, partially covered.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan.