Sentences with phrase «gently cooked eggs»

Honestly, gently cooked eggs are still very nutritious, so if he can tolerate those, that might be a better option.

Not exact matches

Pasteurized eggs have been gently heated to a temperature that kills any harmful bacteria, without actually «cooking» the eggs.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

You can gently lift and let uncooked egg on top roll under to cook evenly.

As the egg starts to cook, gently lift the edges of the omelette and tilt the pan to allow any uncooked portion of the egg to flow underneath.

He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth - feel.

Hard - boiled Eggs — Place 4 eggs gently in slow cooker alongside chicken, submerging under liquid.

Deep fry the potatoes cut into thin slices, cook for 10 - 15 minutes on medium - high flame, remove from oil then mix gently with whisked eggs and let the mixture sit for another 10 minutes so that potatoes can absorb the eggs very well.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Continue to cook, scrambling gently, until the eggs are almost done.

Today I made this unda - style by mixing an egg with plain yogurt, milk, and a little roasted - red - pepper hummus and cooked it gently like an omelet, then put spinach and a corn tortilla on it before turning it over.

Gently lower eggs into boiling water and cook for 6 minutes.

Use a rubber spatula to gently scramble the eggs with the zucchini until the eggs are nearly cooked.

When the eggs are about halfway through cooking, pour in the heavy cream and stir gently.

Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up.

Cook and stir gently until eggs are set.

Add whole eggs and gently stir and cook until slightly underdone.

Gently remove the egg rings, flip, and cook for 3 minutes more.

Gently lower eggs into a medium saucepan of boiling salted water and cook 6 1/2 minutes.

Gently crack the eggs on top of the mix and bake until eggs are almost cooked but the yolks are still runny, 10 - 15 minutes.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

Cook until egg whites are firm on the bottom and starting to set on top, about 3 minutes; gently flip and cook eggs on the other side until whites are set, about 2 more minuCook until egg whites are firm on the bottom and starting to set on top, about 3 minutes; gently flip and cook eggs on the other side until whites are set, about 2 more minucook eggs on the other side until whites are set, about 2 more minutes.

Gently stir the eggs until scrambled and cooked through, about 5 minutes.

Gently pour the egg from the bowl into the vortex and let cook, undisturbed until it has reached desired doneness, about 4 minutes for a soft center.

Gently flip the eggs over and cook 10 to 15 seconds.

As you stir the hot pasta, the eggs gently cook, forming a wonderfully rich sauce.

Gently mix the potato and peas in with the eggs and cook for a minute or two.

Fry the egg gently until the white is cooked through but the yolk remains runny.

To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.

Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set.

Cook egg in a small saucepan of gently boiling water 4 minutes.

Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes.

Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to assess), about 2 1/2 minutes from the time each egg hits the water.

Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes.

Add eggs and 1/3 cup potato - cooking oil and mix gently to combine; season with salt.

Place over medium - low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3 — 4 minutes total.

Our jammy egg recipe is perfect: boil water, gently lower eggs in and pray they don't take a Humpty Dumpty fall, set a timer for EXACTLY 6 1/2 minutes, and then get them into ice water to stop cooking.

I used an egg instead and tried to adjust everything to get the right consistency but as I cut the noddles and gently laid them in a bowl before cooking them, they were already starting to rip.

Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes.

Once the eggs are cooked to your liking turn off the heat and gently transfer each egg to your bowls.

Cook, stirring gently, until eggs are cooked through, as desired (1 - 2 minutes).

Afterwards, take a spatula and gently pull in on the edges, slightly tilting the skillet so the uncooked egg whites can slide underneath the cooked part.

They're simply eggs gently cooked in simmering water (bonus: no excess oil), resulting in just - set egg whites and a soft yolk that creates a sauce - like element to your toast.

Gently crack two eggs into the pan, turn heat down to medium and cook until whites are set and yolks are runny, season eggs to taste

Cook it for 3 - 4 minutes or until it rises and gently remove the poached egg from the saucepan using a slotted spoon.

«One of the best sources is egg yolks, which can be fed raw or gently cooked,» Morgan said.

After a minute or two, when egg begins to set, gently lift the edges of the egg with a spatula so that the uncooked egg in the middle runs to the edges of the pan and cooks.

When the eggs are about halfway through cooking, pour in the heavy cream and stir gently.

Continue to cook, scrambling gently, until the eggs are almost done.

Pour the eggs over the vegetable mixture and gently cook, turning with a spatula from time to time, cooking until the eggs begin to set.