Make the raw chocolate as per our Simple Raw Chocolate Recipe and place the mixture
into small egg moulds
Not exact matches
Even if you're that one in one million (of the one percent) who's fortunate enough to have a multi-million-dollar
small trust fund nest
egg, the pushback is an integral part of breaking
into the entrepreneurial sphere that you're
Taking advantage of your employer's retirement plan, such as a 401 (k) or savings products such as an Individual Retirement Account (IRA), can transform a
small - but - regular contribution
into a nest -
egg for your future.
To prepare the flax
egg, in a
small bowl whisk 1 tablespoon of ground flax seeds
into 3 tablespoons warm water.
4 large or 8
small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut
into sticks All - purpose flour 3
eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil for frying
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut
into 2 - inch pieces 2 large carrots, cut
into matchsticks size pieces 1
small head cauliflower, separated
into small florets 3 large potatoes, boiled and sliced
into rounds about 1 / 2 - inch thick 3 hard cooked
eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly
On lazier mornings we'll go
into the
small town nearby and eat
eggs benedict and read the paper.
Crack the
egg into a
small bowl and mix it up a bit with a pastry brush, then brush a little around the edges of each square.
Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green olives; using a
small spoon, push the vegetables down
into the ricotta -
egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
Just crack
eggs into small vessels and bake until set, adding flavorful toppers for extra flair.
2 Working with the
eggs one by one, crack an
egg into a
small cup, then place the cup near the surface of the hot water and gently drop the
egg into the water.
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut
into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large
egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn
into bite size pieces 2 cloves garlic, minced 4
eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
2
small Gala apples, cored and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Brownie Mix: 6 tablespoons unsalted butter, cut
into small pieces 4 ounces semisweet chocolate, chopped
into small pieces 2/3 cup granulated sugar 2 large
eggs, at room temperature 1/2 cup all - purpose flour 1 Tbs.
Use a spatula to scramble the
egg, breaking it up
into small bits.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2
small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1
small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large
egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Using a rubber spatula or whisk, fold a
small amount of whites
into the
egg yolk mixture to lighten the batter.
Directions: Preheat oven to 375 degrees / Spread tomato sauce in the bottom of baking dish / Break
eggs one at a time
into a
small dish and then gently transfer
into casserole which has been spread with the sauce / Sprinkle
eggs with salt & pepper to taste, and grated Parmesan / Bake for 8 — 10 minutes in preheated oven, checking occasionally /
Eggs are done when they suit your own taste for runny or set / Serve with almost anything.
1) 450g of self - raising flour 2) 150g of butter, cut
into small cubes 3) 3
eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut
into small squares 7) 200g of ham in slices, cut
into small squares 8) 300g of cream cheese 9) 1 cup of chopped fresh chives
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large
eggs 3/4 cup heavy cream
A little ball of dough made from a
small amount of butter, a tiny bit of sugar, a pinch of salt, one
egg and a little flour and baking powder is then rolled out and cut
into funky shapes and then deep fried.
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)
Sutamina Nattō 1/3 cup of sashimi grade tuna, cut
into chunks 1 packet of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail
egg 2
small pieces of nori seaweed wasabi soy sauce to taste
To the bowl add the
egg, the mozzarella (broken
into small pieces or grated) and the herbs, as well as your pea protein powder.
Stir a
small amount of hot milk mixture
into the lightly beaten
eggs.
Carefully place the eggshell at the bottom of a
small pot -LCB- so that the
egg does not float, run water
into the
egg once more so that it is full -RCB-.
Hi I reduced the
eggs by 1 (did not realise I only had 4
eggs left) As I did not have a
small loaf tin I put this mixture
into a 6 hole muffin pan.
Create two
small wells in the vegetable mixture and crack an
egg into each one.
Into a
small bowl add: mascarpone, ricotta, remaining
egg, 2 tablespoons sugar and vanilla.
Break the
eggs into a
small bowl and whisk vigorously and until light and fluffy (for a fluffy omelet).
Make two or three
small wells in the squash mixture and crack an
egg into each.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar
into other dry ingredients / In a separate bowl whisk together 2 large
eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a
smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour
into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
Stir
small amount of hot mixture
into eggs.
Then, after all of the other ingredients have been stirred in, make
small wells or nests to crack the
eggs into.
4 large slices white sandwich bread, torn
into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1
small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large
eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut
into 4 pieces Cooking spray Lemon wedges
The variations are pretty infinite: you could divide the dough
into 3 or 4 pieces and make
small little pizzas (5 - 6 inches in diameter, 1
egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more
eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise).
Crack the
eggs, one at a time,
into a separate
small dish and slowly slip
into the water.
Meanwhile crack the
eggs into a
small bowl or jug and beat together with a fork.
1
small kabocha squash, halved, seeded, peeled, and cut
into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4
eggs, separated
Place the
eggs in a
small bowl, whisk to break up, then pour
into the pan.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1
egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Prepare your medium boiled
eggs (firm white and semi-firm yolk) by placing them
into a
small pot and cover with cold water.
-- On a lower speed, add
eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a
small bowl, and fold
into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2
eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut
into small pieces and at room temperature
For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large
eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut
into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
He wriggles free to fetch the kitchen stool and climbs on top of it, watching intently as I throw an
egg, self - raising flour, milk and rice malt syrup
into a
small bowl.
Instead of
egg noodles I used fettuccine cut
into fourths, and used (cooked) Gardein chicken strips (they are breaded but took off half the bread), cut up
into small pieces.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut
into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut
into small cubes 1 pie crust dough round 1
egg, beaten (for the
egg wash) 3 teaspoons cold water (for the
egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel
Separate the
eggs, one at a time, with the
egg white going
into a
small bowl, and the yolk in half of the
egg shell.