Brush with
more beaten egg.
Not exact matches
Then add in the
egg, extra
egg yolk and vanilla and continue
beating until evenly combined (about 30
more seconds).
Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer
beat egg whites and cream of tartar until they form soft peaks / Gradually
beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue
beating for 2
more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme —
more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1
egg,
beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
-- For the cookie dough,
beat together butter and sugar for about 2 minutes — Add the
eggs and
egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or
more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
Beat the
eggs with 2 tablespoons water in a wide shallow dish, add the flour to a separate wide plate and add half the pretzel mixture to a large, shallow bowl or dish (add
more pretzel mixture as needed).
Too bad
more recipes don't use weights or measures for
eggs (
beaten to make it easy to adjust quantity) to ensure consistent results!
Add in the vanilla and
eggs and continue
beating (about 30
more seconds).
Unfortunately we wanted them right away, so I settle for the WIG recipe, which I have to say was disappointing Up until now I've been using a Martha Stewart recipe where you have to
beat the
egg whites separate and is a bit of work, but the results are much
more to my liking then the WIG.
Then add in the
egg, peppermint extract and vanilla and
beat until well combined (about 30
more seconds).
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1
egg,
beaten (or 1 flax
egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (
more oblong) or 2 Fuyu (
more squat) persimmons, sliced in 1/4 inch rounds.
For a firm stuffing, stir in 2
beaten eggs and the
more stock if needed to get to the desired consistency.
While
beating, add sugar into the
egg white mixture gradually and continue
beating until stiff glossy peaks form, about 4
more mins.
Add the
egg and vanilla extract, and
beat on medium speed for one minute
more.
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1
egg, lightly
beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus
more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes
I adjusted it a little to be
more eggy by
beating it in all 5
eggs (and taking out a 6th for the wash) and I add a small bit
more salt, cut the sugar a little and add in honey before mixing in the flour.
To prepare sponge cake
beat in a food processor
egg whites with salt until stiff, add sugar and
beat some
more.
Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus
more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4
eggs,
beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
I
beat all four
eggs (jumbo — even
more eggy) first, then poured them in slowly into the mixer.
Add the
eggs one at a time,
beating well after each addition, until the dough flows
more like a batter and is smooth and silky in texture.
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix,
more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo
egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon m
egg + one large
egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon m
egg, lightly
beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream
Egg Wash for Top Crust 1 egg yolk 1 teaspoon m
Egg Wash for Top Crust 1
egg yolk 1 teaspoon m
egg yolk 1 teaspoon milk
3 carrots, shredded chicken broth (onion - free), about a cup, plus
more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1
egg, lightly
beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus
more as needed
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus
more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large
eggs (slightly
beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
The
beaten eggs make for
more nooks and crannies for the milks to soak into.
With the mixer on medium speed, add the
egg whites, 1 to 2 tablespoons at a time,
beating after each addition until incorporated before adding
more — this is especially important for
egg whites because a large percentage of an
egg white is water.
I think letting the
eggs sit at room temperature for at least a half hour or
more really helps when
beating air into them.
Add remaining milk,
eggs, baking powder and vanilla and
beat 2 minutes
more.
Use room temperature
eggs, they will hold
more air when you
beat them and
beat them for the longer period of time (5 minutes).
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup
more for topping the gratin 1
egg,
beaten 1/2 cup shredded mozarella
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three
beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little
more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried
egg, chicken, stir well and then serve.
Add in the
egg and vanilla and
beat for 5
more minutes.
Since I knew already that I didn't love plain meringues, I added
more flavor by stirring in vanilla and folding salted crunchy peanut butter and mini chocolate chips into the
beaten egg whites.
This version of French toast has straight peanut butter spread between each layer of sliced French bread, cocoa powder
beaten into the
egg - milk mixture in which the bread soaks overnight, and
more peanut butter and cocoa powder in the streusel topping.
Add in the
egg and
egg yolk, and the vanilla and
beat for 3
more minutes until fluffy.
1 disk Martha Stewart Test - Kitchen Pie crust 1/3 cup all - purpose flour, plus
more for surface 1/2 cup sugar Pinch of salt 2
eggs, lightly
beaten 3 tablespoons bourbon 1/2 cup sorghum bourbonbarrelfoods.com is Martha's recommended resource 1 cup pecans (4 ounces), toasted and coarsely chopped 4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup) 1 stick unsalted butter
My only two minor changes for the next time may be to increase to 2
beaten eggs, and to add a little
more cornstarch thickener.
Ingredients: — 1
Egg,
Beaten — 1 Teaspoon Baking Powder — 1 Teaspoon Baking Soda — 1/4 Teaspoon Cinnamon — 3/4 Cup Milk»» [read
more] «``
3-1/2 cups bread flour plus
more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large
egg, lightly
beaten 1-1/2 tablespoons vegetable oil plus
more for greasing 1/2 cup warm water 1
egg white for glaze Poppy seeds, sesame seeds, coarse salt and dried onions for topping
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus
more for the bread 4
eggs, lightly
beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
Add in the vanilla extract and
egg and
beat for 5
more minutes, until whipped.
To encourage
more browning, you can brush the tops of the buns with
beaten egg whites before they go into the oven.
Add
egg, water, and ginger and
beat 2 - 3 minutes
more.
If for some reason it just doesn't seem to be coming together you can try adding a little bit
more cornstarch and a tablespoon of
beaten egg.
16 ounces lump crabmeat 1/2 cup Japanese Panko 1
egg, lightly
beaten 1/2 cup mayonnaise, or
more as needed 2 tablespoons Parmesan cheese 1/3 cup finely chopped cilantro 2 tablespoons minced chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
1 cup warm water 3/4 teaspoon instant yeast 3 tablespoons extra virgin olive oil, plus
more for bowl and plastic wrap 15 ounces (about 3 cups) all purpose flour, plus
more for dusting 2 teaspoons coarse salt, plus
more for sprinkling 2 teaspoons honey 1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus
more for sprinkling 1 large
egg, lightly
beaten Freshly ground pepper 3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1
egg,
beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus
more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly sliced red onion
Increase the speed to medium - high and add the
eggs 1 at a time,
beating until thick and smooth, 2 minutes
more.
1 head cauliflower, stem and thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove garlic, minced 2 scallions, sliced, plus
more for garnish 2 teaspoons coconut aminos Salt to taste 2
eggs, lightly
beaten
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus
more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large
eggs,
beaten 1/3 cup chopped cilantro
Ingredients: 3/4 cup tapioca starch / flour 1/2 cup sweet white rice flour 2/3 cup superfine brown rice flour 6 tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons granulated sugar 2 large
eggs plus 1 large
egg white,
beaten 2 tablespoons olive oil, plus
more for handling dough