Sentences with phrase «milk over the egg mixture»

Pour the milk over the egg mixture.

Whisking constantly, gradually pour the hot milk over the egg mixture.

Not exact matches

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

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)

Add about 1/3 of the amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.

In a medium sized bowl, mix the eggs, milk, vanilla extract and maple syrup and pour the mixture over the bread.

After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat.

Pour the milk and egg mixture over the cubed sandwich pieces and cheese, making sure all pieces are fully submerged in liquid.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

In another larger bowl, combine the flour and baking powder, pour the egg / oil / milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.

Then to the top of this I poured the milk / egg mixture over the entire casserole.

Mix together the eggs, milk, vanilla, and nutmeg and pour the mixture over the bread.

Pour about 1/3 of boiling milk mixture over the egg yolks while whisking.

Drizzle half of the egg - milk mixture over that.

to the muffins and poured on the egg, milk mixture to sit over night.

Pour the milk - egg mixture back into the saucepan and cook over medium - low heat, stirring with a heatproof rubber spatula, until the mixture is a thick and pudding - like consistency, 2 to 4 minutes.

Pour egg and milk mixture evenly over the casserole.

Pour the milk and egg mixture over the slices of bread, making sure that they all get at least partially covered.

A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden - topped, fruit - scented finish.

Pour egg and milk mixture over top.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Pour the milk and egg mixture over the bread and cheese mixture, let it sit for half an hour to really soak in, then bake at 350 °F for 20 minutes, covered, then another 15 minutes uncovered, just until the custard is set.

Pour milk over the egg and flour mixture.

Pour about a third of the hot milk over the egg yolks mixture.

After tossing the broccoli rabe with the milk egg mixture and bread cubes there was no way it was going to fit in a 1 1/2 quart baking dish without overflowing all over my counter.

Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding).

Pour about 1/4 cup of the remaining egg - milk mixture over top of the slices.

Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium - low heat until a thermometer registers 160 ° F (about 2 minutes), stirring constantly.

Pour the egg and milk mixture over the rest of the ingredients and semi-cooked sweet potato base.

Add a couple more ladle - fuls of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame — continuously beating.

Then I cook 2 over-easy eggs, put the spinach mixture on a plate, place the eggs on top with a sliced avocado and grate some really good raw milk cheddar over all.

Slowly pour the warm milk mixture over the eggs, beating with a whisk constantly until smooth.

Beat together the eggs, milk, salt and grated lemon rind, then pour over the seitan mixture.