Sentences with phrase «just cooking the egg»

Whenever I don't feel like making a meal for my husband, I ask if he's fine just cooking himself eggs:) Sounds like we're on the same page!

This is a great way to incorporate veggies, instead of just cooking the egg whites on their own.

If you're not into runny yolks (which I still feel indifferent about) you can just cook the egg a little longer.

I typically just cook my eggs on the stovetop with veggies and do a scramble that way.

This is a great way to incorporate veggies, instead of just cooking the egg whites on their own.

Not exact matches

The Nordic Ware Microwave Omelet Pan will cook 2 - 4 egg omelets in minutes just by popping it into the microwave.

Evangelicalism introduced me to deviled eggs, macaroni - and - cheese casserole, chili cook - offs, and lemon squares... and to hospitality, and fellowship, and the value of just showing up with a chicken casserole in hand when your neighbor is sick or grieving or lonely.

A Middle Eastern inspiration and a conversation piece just because they look so unique, these bold - flavored hard cooked eggs are simmered in onion skins, and tea leaves.

Thank you so much for the information, my husband has just been diagnosed with gluten and egg allergies and I having to learn to cook / bake all over again.

Here's a tip when cooking with almond flour; if you're planning on replacing wheat flour with it in a recipe, just make note that you may require more eggs to provide more structure.

Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes.

Hmmm... I would initially think it just needs to be stirred more continuously or maybe lower the heat a bit so the eggs don't have time to cook by themselves while you're stirring?

Add egg mixture and cook, stirring with a spatula to create large curds, until eggs are just beginning to set, about 3 minutes.

Then, stir in the egg whites and cook just a touch longer (my microwave, 30 seconds on full power; stovetop just 2 more minutes on low heat).

Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]

Nothing besides the egg needs to be cooked so you just want to make sure it's nice and hot inside.

I whisk the eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the eggs around in the pan so that the uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just egg white — so in short, I do both.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well.

Sometimes, general baking rules like those you'd find out of Ruhlman's Ratio just don't apply to gluten free cooking — one often needs to alter amount of liquid to dry ingredients, add more eggs, etc..

Funnily enough I have just been making cookings that are accidentally «absent» of many things (dairy, refined sugar, gluten, egg) but turned out great (would love if you wanted to take a look: http://www.carolinescooking.com/spiced-vermont-maple-cookies/).

just get the cream mixture pretty hot (without boiling) and gradually add to the eggs, whisking a bunch between each addition so the egg doesn't cook.

I was just worried that I hadn't cooked it fully, and I was serving my guests raw eggs!

Okay, there are about 5 best parts — but — my favorite is that the sweet potatoes cook in only 10 minutes and the eggs take just a few minutes longer on the stovetop and then under the broiler.

I am just getting started with a food blog — 3 months — and while I love green chile and cheese enchiladas with a runny egg, I'm a fitness nut and into healthy cooking.

Recently my dude and I have been consciously making an effort to cook «more exciting» breakfasts / brunches on the weekends, other than scrambled eggs and avocado toast (nothing wrong with that of course, but sometimes you just need to change things up) and we started last weekend with these Brown Sugar, Blueberry and Coconut Pancakes!

Just start checking at the 2 hour 10 minute mark, making sure that the eggs have cooked through.

And if you run out of steam making rice balls, just cook up a couple eggs into a thin omelette, cut into shreds, and toss with the rice - makes for one of my favorite quick lunches.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Can you make this the day before and let sit in the frig over night and is so should I par cook the crust as you suggested first and then store for the next day or maybe keep everything separate egg mixture and crust all ready to go and to just cook the next day.

Add eggs and cook, stirring constantly, until eggs just begin to set but are still very loose, about 1 minute.

This is important, to just barely cook the egg to set, but not more than that.

You can make both the tomatoes and the mushrooms ahead of time and just warm them in a skillet while the polenta is cooking and the eggs are poaching.

Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich.

Anyway, there was no real recipe, it was just more a matter of mixing together an egg, some milk, and some flour until the batter was the right consistency, and then cooking them in a hot, non-stick pan (the non-stick part is important!).

You don't want to cook the eggs, you just want to warm them up.

Hard boiled eggs just got Instant Pot easy with this fool - proof Pressure Cooker Hard Boiled Eggs Recipe!

And finally, we'll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

I use cashew milk to make scrambled eggs all the time but I just haven't tried it in the slow cooker yet.

I also put all the pudding ingredients together (not the oil, extract or bananas) into my All - in - one Double Boiler (including the egg yolks) and just cooked it all together that way until it was pudding consistency.

I ended up putting a poached egg on top instead of baking it in just to make sure it was perfectly cooked and it was so so good.

You don't need any special type of eggs to make them, just regular eggs It's the special cooking process that turns the egg white brown!

Just cook the mix - ins, combine them with the eggs and dairy on the stovetop for a few minutes and then transfer to the oven to finish.

We wanted to come up with a dehydrated product that, when reconstituted, cooks and tastes just like a fresh egg.»

We haven't that much experience of cooking with egg replacers, but my guess is that it would probably work just fine with Bob's Red Mill Egg Replacegg replacers, but my guess is that it would probably work just fine with Bob's Red Mill Egg ReplacEgg Replacer.

And when it's time for dinner, you just cook the rice, fry a few eggs, put vegetables in bowls on the dinner table, and let everyone arrange their own plate.

We do cook a lot with it — even just eggs or homemade popcorn.

Brioche Crust: (Adapted from Cooking Light) < Nutrition Info > 2 1/4 teaspoons active dry yeast 1/3 cup nonfat milk (any milk would do here), warmed to 100 - 100 degrees 10 ounces ap flour 5 ounces buckwheat flour (or just do all ap if you don't have buckwheat) 1/3 cup granulated sugar 1/2 teaspoon salt 4 eggs, beaten 4 tablespoons butter, soft

Since so many store - bought foods have some version of eggs and milk, we're just going to have to cook a lot more at home, which isn't something that I mind, thankfully.

hehe i was just contemplating where to use the excess egg whites... before, when making yema (milk candies) and custards, i'd just use the whites for (1) stirred into (chinese) soups; (2) fried rice; (3) cooking spanish chocolate tablets for hot chocolate; (4) canonigo / floating island dessert.

Then I mix - in a scrambled egg and let the hot pasta cook it... sometimes I just scramble the egg in with the pasta.