Sentences with phrase «mixture over the egg mixture»

Then sift about one - third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk.

Not exact matches

In a large bowl, whisk your eggs well with onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.

Drizzle the broth over to coat, then gently toss the mixture with the whisked egg (the egg will help the stuffing stick)

Stir in mushrooms, make 6 indentations in potato mixture, sprinkle cheese over the top, break an egg into each indentation and cook until eggs are the desired doneness.

Pour the egg mixture over the bread mixture and toss gently with your hands to coat.

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

Carefully pour the egg mixture over the vegetables.

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.

Strain egg yolk mixture through a fine - mesh sieve over butter, then stir with a rubber spatula until smooth.

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

Pour the egg mixture over the sausage and stir to combine.

Pour the egg mixture into the skillet and cook over low heat.

Pour the lightly beaten eggs over the bread mixture, tilting the pan to make sure the eggs settle evenly over the filling.

Once you have all of the bread in the dish, you'll then mix together the egg mixture, and pour over the top of the Panettone.

Beating continuously, drizzle the sugar syrup over the egg whites and whisk on high until mixture is perfectly creamy and comes to room temperature.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

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)

Also, rather than mixing the eggs with the sausage / vegie mixture, it is way easier to put divide the veg / sausage mixture into the muffin pans first, then ladle the eggs over.

Drop the beaten eggs into the mixture over the fork prongs in a slow steady stream.

Pour over the egg mixture, swirling the pan to evenly cover the sausages and veggies.

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

Whisk the egg mixture into the flour mixture over the double boiler.

Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does.

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

Poured the egg mixture over it and left it on low from 12:30 AM until 8:30 AM and everyone raved!

In measuring cup, whisk buttermilk with egg and vanilla; pour over flour mixture.

Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.

Take your egg mixture and pour over layers.

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

Then I cooked some sausage, crumbled it over top of the sweet potatoes, and poured the egg mixture over everything.

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

Pour the remaining egg white over the almond mixture and scrape the meringue on top.

Sift the flour mixture over the egg whites and fold until mixture is smooth and shiny.

Pour the egg mixture over the pasta and toss well.

Pour egg mixture evenly over layers in pie dish and sprinkle with a pinch of crushed red pepper flakes if your family likes a bit of spice.

Whisk in 2 eggs, then spread over the lemon mixture.

The only change I would make to this dish is I would leave the English muffins whole and arrange the ham and green onions on top of them and pour the egg mixture over and around them.

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

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Now in a greased casserole dish, place the toasted bread cubes in the bottom and pour the egg mixture over the top

POUR egg mixture over onions, stirring to blend.

Carefully pour egg mixture over asparagus.

Mix the eggs into the slightly cooled chocolate mixture, and then sift over the flour.

Pour egg mixture over the vegetables in the skillet as they are cooking.

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.

Finally beat in the eggs 1 at a time, being careful not to over beat the mixture after adding each egg.

Heat a non-stick pan or skillet over medium heat, add olive oil, and pour in egg mixture.

A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch.

Lightly brush the egg white mixture over the rounds and sprinkle with a bit of black pepper, sesame seeds, and the coarse salt.

In a small bowl, whisk eggs with broth and pour over your stuffing mixture.