Sentences with phrase «mixture of egg yolks»

Deviled Eggs and Antipasto Skewers — These Deviled Eggs are a delicious mixture of egg yolks, mustard, mayo and pickles served alongside Prosciutto Antipasto Skewers.

Egg yolk is a source of the protein keratin and a mixture of egg yolk and olive oil can be beneficial to hair growth.

Not exact matches

Mix 2 ounces of the chopped chocolate into the warm egg yolk mixture, then fold in the egg whites in 2 batches.

While whisking the egg yolks in a bowl, pour in about one third of the hot milk mixture.

Whisk some of the hot mixture into the egg yolks to temper the eggs, then stir this back into the pot.

Stir some of the hot mixture into the egg yolks to temper the eggs.

Add the remainder of the milk to the egg yolk mixture and whisk.

Start tempering the egg yolks with the cornstarch mixture by whisking a few spoonfuls of the hot mixture into the egg yolks.

Place the egg yolks in a medium bowl, and while whisking constantly, slowly add one cup of the hot milk mixture to the yolks.

Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter.

To make the cheesecake mixture, cream an 8 - ounce brick of softened cream cheese with an egg yolk.

Mix a small portion of the hot mixture with egg yolks (to bring up the temperature of the eggs without scrambling them).

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

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk.

Once the milk is just shy of boiling — it should be at a simmer — carefully pour in 1/3 of it into the egg yolk mixture while whisking constantly.

Add a ladle full of the warm milk mixture to the egg yolks, whisking constantly.

In a large bowl, using the same mixer beaters, beat the egg yolks on medium speed with the remaining 2 Tablespoons of sugar until the mixture is light and creamy.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.

Place the egg yolk mixture into the saucepan with the remainder of the coffee - milk, whisking all the while.

Add a small amount of water and some of the beaten egg yolk and bring the mixture together to form a dough.

The egg yolk mixture set up into a stiff paste while I was preparing the egg whites (I did the steps with the whites and the yolks out of order).

Whisk 2 tablespoons of the heated pumpkin mixture into the 4 egg yolks, then whisk in the almond flour until smooth.

While whisking, slowly and carefully pour some of the hot milk mixture into the bowl with the egg yolks.

Whisk the egg yolks in a separate bowl and then whisk in about 1 cup of the hot pumpkin mixture, stirring constantly.

Reduce the mixer speed to low and beat in 2 of the egg yolks and vanilla, again beating until the mixture is homogeneous.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula.

Mix about 1/4 of the beaten egg whites into the yolk mixture to loosen it.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

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

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

Whisk egg yolks, egg and corn starch with a manual whisk in a large mixing bowl for a couple of minutes, then add the lemon mixture while whisking.

Beat the egg yolk with 1 teaspoon water and brush the top of the loaf with this mixture; sprinkle with poppy seeds and, if you like, a little coarse salt, then put in the oven.

Simultaneously whisk the egg yolk mixture and gradually add about 2 cups of the hot milk into it to temper.

Slowly add spoonfuls of the hot milk mixture to the egg yolks, whisking constantly so you don't make scrambled eggs.

Pour all of the tempered egg yolk mixture into the pot of cream and return it to the stove over medium low heat.

Remove from heat and whisk a little of the hot mixture into the egg yolks (to temper the yolks).

Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Remove from heat and pour about 1/4 of the mixture over the egg yolks, whisking well until smooth.

After the crust has baked, I pour in the key lime custard which is a mixture of sweetened condensed milk, two egg yolks and lime juice.

Reduce the speed of the mixer and add the egg yolks mixture in a thin stream until blended, light and elastic.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

Gently fold the egg yolk mixture into the mascarpone then add third of the egg white mixture to this egg yolk / mascarpone mix and gently fold it in.

Pipe the yolk mixture into the wells of each egg white.

Create a well in the center of the large bowl of dry ingredients, add the egg yolk and water mixture and mix to combine.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Gradually whisk one - third of the milk into the egg mixture to temper the yolks.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.

This basically means is that you have to add some of the hot milk mixture into the egg yolks, just a little at the time so that the eggs don't cook.

Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended.