Sentences with phrase «eggs in a steady stream»

Very slowly pour in the beaten eggs in a steady stream.

I mean, who knew that making the popular Chinese appetizer basically just involved heating up a lightly spiced broth and stirring in beaten eggs in a steady stream until they cook into delicate ribbons?

Not exact matches

In retirement, you want to find a way to structure your nest egg to generate a steady income stream that can fill this gap without actually having to use the money in your investmentIn retirement, you want to find a way to structure your nest egg to generate a steady income stream that can fill this gap without actually having to use the money in your investmentin your investments.

Add the liquid sugar to the egg whites in a slow, steady stream.

Pour hot milk into egg yolks in a steady stream, while whisking constantly.

Then add the egg yolks to the warm milk in the pan in a steady stream, whisking constantly so the eggs do not scramble.

Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

Drop the beaten eggs into the mixture over the fork prongs in a slow steady stream.

, quickly take off the heat and, in a slow and steady thin stream, pour the hot syrup down the bowl into the egg whites.

Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

Slowly at first, then in a steady stream, add the warm caramel to the eggs, whisking constantly until incorporated.

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.

Holding it about 6 inches above the surface of the soup, add the egg white in a very thin, steady stream.

Mixing on high, very gradually add the syrup to the egg whites, pouring in a thin, steady stream.

In a steady stream, pour the egg mixture through the feed tube into the flour - butter mixture while pulsing — about 20 pulses total, stopping when the mixture forms small curds.

With the mixer still on high, very slowly pour the sugar syrup into the egg whites in a thin, steady stream.

Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly.

Slowly pour beaten eggs into the soup in a steady stream, stirring constantly until all the egg whites are cooked.

Once sugar reaches 245 degrees F, pour it into the whipping egg whites in a slow and steady stream.

With mixer on medium - high, carefully pour syrup into beaten egg whites in a slow, steady stream, aiming for the space between the side of the bowl and the whisk (avoid hitting whisk directly to prevent hot sugar from splattering all over).

Slowly pour in the tempered egg mixture, once again starting with a few teaspoons at a time and then increasing to a steady stream.

Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).

With machine running, add egg mixture in a slow, steady stream through the feed tube.

Remove the lemon peel from the milk, and slowly pour the hot milk into the egg mixture, in a thin steady stream, whisking constantly.

Then pour the hot gelatin syrup into the egg whites in a thin and steady stream from one side while continuing to whisk the egg whites on medium - high speed.

Whisk until well incorporated, then pour the tempered eggs into the remaining half - and - half in a steady stream, whisking the whole time.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

With the mixer still on high, very slowly pour the sugar syrup into the egg whites in a thin, steady stream.