Sentences with phrase «for soft yolks»

Simmer gently for: 4 - 5 minutes for runny yolks 6 - 7 minutes for soft yolks 8 - 9 minutes for hard yolks

Keep water at a gentle simmer and cook egg for 3 - 4 minutes for soft yolk and 5 - 6 for firm yolk.

Cook the eggs for 5 minutes for a softer yolk.

Not exact matches

ingredients: for the crust: 112 grams (1 stick, 8 tablespoons) unsalted butter, soft 100 grams (1/2 cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yolk

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk

Place the casserole into the oven at 375 degrees F for about 20 minutes, or until the eggs whites are fully cooked, but the yolks are still soft.

ingredients: 2 cups flour 2 teaspoons baking powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated sugar 3/4 teaspoon kosher salt zest of 1 grapefruit 1 egg plus 1 egg yolk juice of 1/2 grapefruit (1 1/2 tablespoons) 1 teaspoon vanilla extract granulated sugar, for rolling

Cookie recipes made to use bread flour contain additional egg yolks for moisture and may contain milk to keep the cookies soft.

I substituted honey for agave nectar, increased nutmeg to 1 1/2 tsp & separated eggs, stirred yolks with honey & oil (whipped whites to soft peaks & folded in at the end).

Transfer to oven for about 10 - 15 minutes, until egg white is cooked but yolk is still soft.

Do the same just leave for 8 - 10 minutes for barely soft to a firmer yolk.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Make divots in the sauce, crack in the eggs, cover and cook for 5 - 6 minutes until the whites are set but the yolks are still soft.

Cooking for 10 minutes will give an ever - so - soft center to the yolk.

For this showstopper of an appetizer, the custardy yolks of soft - cooked eggs are magically balanced with an amazing green goddess dressing and a crunchy brown - butter breadcrumb topping.

Squeeze the juice of half a lemon over the beets, and cover the pan with a lid for two minutes or so (until the egg yolk is warm to the touch but still soft).

In Asian cultures, we always have a soft spot for these kinds of eggs.The white goes all crispy and bubbly while yolk is still runny.

Bake for 20 to 25 minutes or until egg whites are cooked through but yolks are still runny or soft, as desired.

* In my oven 8 minutes gives you a runny yolk, 10 for soft, and 13 for a firm yolk.

And my favorite part of this dish (or any meal that has it for that matter)... a soft boiled egg with a perfectly runny yolk.

I plan to do soft boiled egg yolk for her first food.

I want to do egg yolks too and may spoon feed some that are just soft boiled but maybe cook some a little more for him to feed.

Given that egg yolks contain some heme iron, are small in volume, and have a soft texture suitable for weaning infants, an investigation of whether egg yolk in the weaning diet can influence iron status is warranted.

Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks.

Now you're ready to cook two eggs in another pan, keeping them over the heat for about four minutes so the yolks stay soft and runny.

Soft boiled egg yolks are also an ideal choice as a baby first food as they supply ample iron as well as choline and arachidonic acid which are both critical for optimal development of the baby's brain which grows as its most rapid rate the first year of life.

Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft).

For my own children, I started giving a taste of a soft boiled egg yolk from my own plate starting at about 4 - 6 months old.

For this reason, a wonderful first food for babies is a soft boiled egg yolk from a pastured hFor this reason, a wonderful first food for babies is a soft boiled egg yolk from a pastured hfor babies is a soft boiled egg yolk from a pastured hen.

For this showstopper of an appetizer, the custardy yolks of soft - cooked eggs are magically balanced with an amazing green goddess dressing and a crunchy brown - butter breadcrumb topping.

I also like to top everything off with a soft boiled egg or two for that gorgeous yellow yolk.

For a soft poached egg, cook for 2 minutes until the white is just firm and the yolk is still runFor a soft poached egg, cook for 2 minutes until the white is just firm and the yolk is still runfor 2 minutes until the white is just firm and the yolk is still runny.

The walls are painted in a chalky egg yolk wash, contrasted by a softer, toning custard shade for the woodwork.