Sentences with phrase «eggs with the fork»

Gently mix the eggs with a fork and then add salt.

Stir in the egg with a fork, then add cream 1 tablespoon at a time, until it becomes a crumbly mixture that you can form into a ball.

Lightly beat the egg with a fork, and then add it to the mixture.

Maybe my instructions weren't clear enough, but you're only supposed to lightly beat the egg with a fork a few times to break up the yolk, not whip it until it becomes stiff.

Beat the egg with a fork until the yolk and egg white have blended, then dip the chicken in the egg wash.

In shallow bowl, beat eggs with fork.

Lightly beat eggs with a fork.

In a shallow bowl, beat egg with a fork and add 1 tbsp room temperature water.

In a small bowl lightly beat the eggs with a fork or whisk.

While it's heating up, beat the eggs with a fork; add a little salt and pepper to the beaten eggs.

Meanwhile, beat eggs with a fork in a large bowl.

Lightly beat the eggs with a fork, combine with rice syrup, coconut oil and water, add to the bowl and stir well to ensure everything is evenly mixed.

Lightly beat the eggs with a fork, combine with coconut oil and water, add to the bowl and stir well to ensure everything is evenly mixed.

season with pepper and dried herbs, if using, and whisk the eggs with a fork until fairly well mixed.

Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms.

How kids can help: Whisk eggs with fork; measure sugars; add ingredients to mixing bowl.

In a small bowl, beat an egg with a fork until homogenized 4.

I usually half this recipe for just the musicmaker and I. I half the egg by beating an egg with a fork and then pouring half into the mixing bowl and saving the other half for something else.

Pierce the peeled eggs with fork randomly or cut small slits using a knife on the outer layer.

Whisk the eggs with a fork.

In a small glass bowl or metal bowl, whisk the eggs with a fork or whisk until they slightly frothy — about 30 seconds.

In a separate bowl beat the eggs with a fork until lemon colored, then add in the milk, honey and melted butter or oil.

In another bowl beat the eggs with a fork until they are lemon colored, then add the honey, milk and melted butter and stir well.

In a small bowl, whisk together the eggs with a fork.

Under directions it says «While the soup is coming to a bowl, beat the eggs with a fork until they are well scrambled.»

While the vegetables are cooking, beat the eggs with a fork or whisk until the yolks and whites are blended.

Not exact matches

Pour the half cup of cream and egg in a small dish and beat with a fork.

Make a «volcano» well in the middle (as my son calls it) and pour in the milk, egg, vanilla and melted butter; mix with a fork or whisk until smooth.

With a fork or pastry bag, fill the egg halves with the yolk mixtWith a fork or pastry bag, fill the egg halves with the yolk mixtwith the yolk mixture.

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

Plus, it's a lot easier to hunt for eggs with a blondie in your hand than it is with a slice of cake and a fork!

With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy.

Swirl the water with a fork and crack 1 egg into the water.

Using the pastry brush, paint the tops of each pastry with the egg wash and poke several times with a fork.

Whisk your eggs lightly with a fork then add to the flour mixture.

Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

I've done it by whisking the egg a bit with a fork and then measuring out half of that.

Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).

If using eggs, you can either poach them separately or if there is enough liquid, swirl the broth with a fork.

Crack the eggs into a bowl and beat them up a bit with a fork and stir in the garnishes (except for cheese).

Mix the milk and eggs and gradually add to the flour, whisking with a fork to combine.

Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl.

In a large bowl, beat the egg white and honey together lightly with a fork.

Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Mash the banana with a fork and add it to the egg mixture.

Add the eggs, cream and Parmesan cheese to the measuring cup, mixing well with a fork.

First mash the bananas with a fork in a bowl and add the liquid ingredients: oil, eggs and vanilla.

Poke and egg wash again: Poke holes all over your pastry pockets with a fork so that they don't burst in the oven.