Sentences with phrase «n't beat the egg»

One of my cakes retained moisture on top (I'm thinking I didn't beat the egg whites into the cake enough) BUT IT WAS AMAZINGLY!

Warning: don't beat the egg whites by hand if it's the day or two after a hardcore arm day.

i suppose i didn't beat my eggs long enough before continuing with the other step but i am not sure.

Can't beat eggs fried in bacon fat.

We also have a draw for the third round of the FA cup that looked tough at first but Hull City have since looked like they could not beat an egg.

Not exact matches

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly so they don't scramble.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Brush some beaten egg around the filling, being careful not to go over the edges.

I was also careful not to beat it too much with the addition of each of the 3 eggs (I did lightly beat each prior to adding it) to the butter & sugar mixture.

Whisk the mixture constantly (this is to prevent it from turning into scrambled eggs, not to beat it into a meringue) and heat it until the mixture is hot to the touch and the sugar has dissolved completely (about 130 ˚F / 54 °C).

Add in the eggs and beat for 5 full minutes, until mixture is fluffy, shiny, and pale white — it shouldn't be gritty.

According to the book, beating the egg whites lightens the muffins, making it not too heavy.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form.

So many of the keto cake recipes I found called for up to 8 eggs, or for separated eggs (whites are beaten and folded in) so that wouldn't work for us.

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)

Beat the eggs and add some hot soup to the eggs to make sure you do not get scrambled eggs.

I added a step of brushing lightly beaten egg and sprinkling grated Parmesan cheese but I usually don't bother.

Mix in the egg and vanilla — do not beat to incorporate air, only beat to combine.

Too bad more recipes don't use weights or measures for eggs (beaten to make it easy to adjust quantity) to ensure consistent results!

I got ta say... make your waffles twice, once where you separate the egg whites from yolks and once where you beat them together... and you'll kick yourself for not adding that one little tiny extra step.

DO NT OVER BEAT egg whites or you get weeping.

On medium speed beat in 1 egg at a time, not adding another until the last is fully incorporated.

Beat the egg whites until stiff, but not dry, then gently fold them into the batter until just combined.

Beat the eggs and milk together in a measuring jug and pour some into each cup, being careful not to overfill.

Maybe my instructions weren't clear enough, but you're only supposed to lightly beat the egg with a fork a few times to break up the yolk, not whip it until it becomes stiff.

In a large bowl, beat egg white and water until frothy (but not stiff).

Double Pie Crust: 3C flour 3/4 C shortening 1 tsp salt 1 tsp vinegar 1C water with ice cubes (you may not use it all) 1 egg, beaten

1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated

Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in.

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

1 1/2 cups water, room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat powdered milk, whey or dairy - free milk powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast

For this recipe you don't need to beat the egg like French macarons.

Kindly I had tried this delicious recipe and have a query; the custard looks like cooked white egg while it «s taste is sweet and I had followed or your steps only one change I didn't use whipped cream I used fresh cream with same amount of milk as yours and honestly I beated the egg by my hand as much as I can and it didn't change to white color.

Beat in one egg at a time, taking care not to overbeat.

The extended beating time will breakdown the nuts and fully incorporate the egg whites and sugar, so don't short the time.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.

Slowly add beaten eggs to milk mixture (so eggs do not cook if butter hasn't cooled enough!)

«We have had several comments from guests about our farm fresh eggs - you just can't beat those,» enthuses Maharg.

1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed

oh, I forgot, I needed to double the wet ingredients to get the right consistency and if you use honey instead of agave, I warmed the honey up for 15 seconds in the microwave, but this is important DO NOT ADD BEAT EGG TO HOT HONEY.

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

Did not have the egg protein powder so separated 3 of the whites and beat them till stiff, then folded into the rest of the batter.

I just mixed it up and it's too thick for my beaters to keep beating and I had to press it into the corners of the bread pan... I followed the measurements and if I erred it was on a little too much egg and oil, etc, not flour.

Because I was in a hurry, I didn't bother to clean the beaters and just beat two additional egg whites with the mixer — they didn't get as stiff as they would had I used clean beaters, but I folded them in and the bread turned out great anyway.

2 cups old fashioned oats 1/2 cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1 cup nonfat milk 1/2 cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1 cup fresh blueberries 1/2 cup walnuts or pecans, chopped

I beat the egg whites separately like I did with my pre-low carb matzoh balls and because I used no - salt and wasn't sure if it would affect their puffiness.

Beat the egg whites on high until they are very foamy and at least doubled in size, but not to soft peak stage.

They are dairy - free, and even egg - free / vegan, and can't be beat!

Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!

The pumpkin, in addition to serving as it's own egg substitute, added a hint of autumn to the batch, and you can't beat the gorgeous orange shimmer (does anyone else loving eating with their eyes almost as much as with their mouth?).