Sentences with phrase «eggs over medium»

(a steak cooked medium with eggs over medium, and scrambled eggs with country ham).

Fry the eggs over medium - high heat using the skillet and butter used to cook the sage.

In the same skillet, scramble eggs over medium heat, breaking into small pieces.

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 the meantime, fry the eggs over medium heat in a frying pan that has been sprayed with cooking spray, removing the eggs from the heat when the whites have set but the yolks are still runny.

In a nonstick skillet, fry the egg over medium - high heat in the remaining oil until the edges are slightly golden and the yolk is still runny.

Sprouted Grain and Seed English Muffin, Williamsburg Mayo, Egg Over Medium with Cabot Clothbound Cheddar and Chili Flakes

Not exact matches

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

In a non-stick skillet, heat oil over medium - high heat and fry egg until the whites are set, about 3 to 4 minutes.

Filling: Beat the cheese crean, with the lemon's juice and normal yogourt, add the eggs one by one and mix well., and finally the sugar.empty over the crust and place at the oven by 30 minutes to medium heat or until look firm.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over cinnamon toast in baking dish.

In a medium sized bowl, mix the eggs, milk, vanilla extract and maple syrup and pour the mixture over the bread.

After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat.

Preheat a large skillet over medium heat (if using duck eggs I like to use medium - low) add enough butter to the pan to coat once melted.

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

Cook over medium - low heat until the eggs are set around the edges but the center is still wet, 3 to 4 minutes.

Cook the eggs slowly over medium to medium - low heat until the clear part is white but not completely solid.

Place the chocolate chips, the coconut oil, the maple syrup, the flax eggs and the brown sugar in a double boiler over medium heat.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

If you bring eggs to room temp before cooking, keep whisking over a medium low heat, you do not need to use a double boiler or strain.

Heat a non-stick pan or skillet over medium heat, add olive oil, and pour in egg mixture.

Even better than a scrambled egg is an over-easy or over medium egg.

Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich.

Cook the vegan eggs in a small pan over medium heat.

I love eggs, sunny - side up, over medium, or hard boiled.

In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

Place sugar and water in a small pot over medium heat; begin whipping the egg whites.

Prepare warm ingredients: Cook bacon in a large skillet over medium until fully cooked and crispy, boil the eggs for about 10 min, cool, and peel off sheel, marinate the chicken in a casserole dish with BBQ sauce and bake @ 400 for about 40 min.

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.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

To make the egg salad, first cook the bacon in a saute pan over medium heat until crispy.

Place the egg yolks and 1 tablespoon of sugar into a medium mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine until smooth.

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

Heat the egg mixture over medium heat, stirring constantly, and slowly pour the potato starch flour in.

Heat butter in a pan over medium - low heat just until foaming; then add beaten eggs.

Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.

Combine mix with water and the Neat egg and mix well; brown like ground beef over medium heat for 7 - 9 minutes.

Dip each fish filet into egg and then dredge in pecan mixture.Heat oil in large skillet over medium - high heat.

Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium - low speed, then at high speed until stiff peaks form.

Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed.

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.

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.

Pour the milk - egg mixture back into the saucepan and cook over medium - low heat, stirring with a heatproof rubber spatula, until the mixture is a thick and pudding - like consistency, 2 to 4 minutes.

Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.

Cook banana mixture for 5 minutes over medium heat, then temper the egg yolks and add them in.

Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling.

Cook egg mixture in a sauté pan over medium heat, stirring constantly, until bottom starts to form.

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).