Sentences with phrase «half of the egg mixture»

Pour a third of the egg mixture into the pan.

Then pour half of egg mixture over the bread.

Sprinkle half of the leftover parsley, green pepper and red pepper on top of egg mixture in muffin tin pan.

Step 8: Pour the remainder of egg mixture over the top, cover with foil and refrigerate over night.

Pour desired amount of egg mixture on a nonstick pan.

Pour another third of the egg mixture into the pan where you've just exposed the pan.

Pour about 1/4 cup of egg mixture into the center of each muffin hole.

Step 5: Put the remainder of bread on top and pour the remainder of egg mixture, berries and cheese on top.

The only way to mess up is by burning the toast, and if you do, you can just make more of the egg mixture in less than a minute.

Pour an equal amount of the egg mixture into each shell, then sprinkle evenly with the cheese and dot with the tomatoes.

Pour the rest of the egg mixture over the bread and let it sit for 30 - 45 minutes until all the liquid has been absorbed.

Spoon a quarter of the egg mixture into the center of each tortilla.

Fold in a fourth of the egg mixture into the chocolate mixture.

Spoon 1 tablespoon of the egg mixture into each of the muffins tins until you've used all your batter.

After you take the pie weights or beans out, brush the inside of the crust with a little of the egg mixture to seal it and make double sure it stays crisp.

I did make a mistake and poured milk into oat mixture instead of egg mixture by mistake so it all got mixed together in bowl before it went into the pan - still yummy.

Spoon about a teaspoon of the egg mixture into each party cup.

Warm tortillas according to package instructions or in a 350 - degree oven, then fill with a portion of the egg mixture.

Once you get the layer of tortillas down, add 1/2 of the egg mixture right on top.

Use a tablespoon or ice cream scoop to add 1 tablespoon / scoop of egg mixture into each crust.

Add half of the egg mixture to the mixer, and beat on medium for about a minute.

Place one tortilla on top of the egg mixture.

Measure the flour into a separate bowl and then use a measuring cup to add about 1/4 cup of the egg mixture into the flour.

Pour one third of the egg mixture into the chocolate mixture and whisk to lighten, and then pour the remaining egg mixture in.

Mix the flour with a fork until there are no big clumps remaining and then add it to the rest of the egg mixture and stir it a few times to mix.

Place two sheets for each layer poured with 3 - 4 tablespoons of the egg mixture.

Pour an even amount of the egg mixture into each muffin cup.

Stir one - third of the egg mixture into the chocolate mixture to lighten.

4 Melt 1 tbsp of the butter in a large non-stick pan over medium heat and, when sizzling, take two of the stuffed breads out of the egg mixture and place in the pan.

Carefully pour a little bit of the egg mixture onto the bread mixture in the ramekins.

If you are making multiple omelets, whisk all of the eggs and water together in one bowl and use a 4 ounce (standard) ladle to portion out enough of the egg mixture for each omelet.

Divide whisked eggs evenly into the ramekins (I found that each one holds about 6 Tbsp of egg mixture).

But, while I have everything out, I make up several ziplock bags of egg mixture.

Ladle large spoonfuls of egg mixture into hot skillet (like pancakes).

Note — so you don't have an egg - splosion, it is less than 1 / 4c of the egg mixture per cup.

Swirl the pan so that you have a thin layer of the egg mixture covering the bottom of the pan.

Stracciatella soup is basically an egg drop soup, referencing the shreds of egg mixture which is poured into a -LSB-...]

I sprayed parchment with oil, put the mixture down, sprayed another piece of parchment and placed it over the dollops of egg mixture.

Pour half of the egg mixture over croissants, allow to sit for 10 minutes to allow croissants to absorb the mixture.

Cook under broiler for 4 - 5 minutes until top of egg mixture is completely cooked through and starts to brown and get bubbly.

Add one quarter of the egg mixture to the chocolate to lighten it, stirring with a wooden spoon until no egg streaks are visible.

Gently stir one - fourth of egg mixture into chocolate mixture; gently fold in remaining egg mixture.

I brush a bit of the egg mixture and sprinkled with sugar.

You'll need about 1/4 cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.

Divide whisked eggs evenly into the ramekins (I found that each one holds about 6 Tbsp of egg mixture).

Gently fold the remainder of the egg mixture into the chocolate until well combined, being careful to maintain the aerated quality of the eggs.

Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined.

Pour over the rest of the egg mixture.

Fold in the chocolate mixture, followed by the beetroot trying not to stir all of the air out of the egg mixture.

Pour in 1 cup of the egg mixture and mix on low speed until combined, then increase the speed to medium - high and beat for 1 minute.