Sentences with phrase «of egg white mixture»

Fold a spoonful of the egg white mixture into the chocolate batter to loosen it up, add the candied ginger, then fold the chocolate batter back to the whites until just combined.

Gently fold in about one - third of the egg white mixture to lighten the batter.

Then fold in a third of the egg white mixture until evenly combined, but don't over mix.

Add about 1/4 of the egg white mixture to the hazelnut mixture and thoroughly combine to lighten.

Once the first 1/4 has been folded in, fold in another 1/4 of the egg white mixture.

Once it's a nice consistent lemon color, gently fold in 1/4 of the egg white mixture.

Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.

Gently stir one - fourth of egg white mixture into batter; gently fold in remaining egg white mixture.

add about 1/3 of the egg white mixture to the bowl, and gently fold it in using a wooden spoon or rubber spatula.

Fold 1/3 of the egg white mixture into the cake mixture until combined.

Gently stir one - fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate.

Blend about 1/3 of the egg white mixture into the almond mixture to lighten it somewhat (it will still be a rather thick paste).

Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated.

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.

Sprinkle some of the flour mixture over the top of egg white mixture.

Gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined.

Spoon about 1/2 tablespoon of your egg white mixture into each muffin compartment (just until you have a very thin layer covering the bottom).

Combine the two mixtures above Vigorously stir in one - third of egg white mixture into the chocolate mixture.

Add 1/2 cup of egg white mixture to melted chocolate; beat just until blended.

Gently fold in about one - third of the egg white mixture to lighten the batter.

Not exact matches

When the 30 minutes are up, brush the top of the bread with egg white and sprinkle with sugar mixture, except on the cross bones.

Fold 1/3 of the egg whites into the mixture, then add the remaining whites and fold, gently, until no white streaks remain.

The pieces of meat are marinated in a mixture of egg white and cornstarch, then dropped in either simmering water or oil for a brief pre-cooking time.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Stir in the vanilla, then 1/3 of the egg - white mixture.

Brush three of the ropes with the egg white mixture and coat heavily with sesame seeds.

Put egg whites and salt in the bowl of a mixer with a whipping - hook and blend at high speed until the mixture foams and white meringue begins to form.

The yummy dish reminds me of a collision between French toast and a lunch box ham sandwich — the traditional version, a favorite during my childhood, is made with ham and cheese book - ended between white bread, dipped in an egg mixture and then pan fried or even deep fried (gasp) with raspberry preserves and powdered sugar to garnish!

slowly add in the egg white mixture, followed by the rest of the almond milk.

Add 1/3 of the whisked egg white to the bowl of pumpkin mixture.

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.

Dip each piece of chicken into the egg white mixture, then into the breadcrumbs, pressing gently to adhere.

the egg whites are whipped till frothy — the sugar added spoon by spoon — and once white, glossy & the mixture does nt fall on top of your head if you hold it upside down — you have success — though it does take a few minutes — ten or so!

Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).

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

Soak sliced tomatoes in an egg white / buttermilk mixture with a few dashes of Tabasco for about 15 minutes.

Candying nuts in the oven is a snap when you coat them with a mixture of egg white, sugar, and spices.

I added a half cup of finely ground chicken breast to the mixture and 1 extra egg white, added 1/2 teaspoon dried dill weed, 1/2 teaspoon dried chives, a dash of white pepper, and pinch of ground ginger to your Master recipe.

For the egg white: Beat egg whites and cream of tartar until mixture forms soft peaks.

Set mixer bowl with egg white mixture over saucepan of simmering water.

BRUSH tops of tortillas with egg white mixture and sprinkle evenly with seeds.

Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Beat the egg whites and cream of tartar in a mixer on medium until the egg mixture is foamy and white and the beaters begin to leave a trail in the egg whites.

Gradually add remaining half of sugar and Beat egg white mixture until medium peaks are formed.

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

I would proudly cut chicken breast in strips, coated them with a batter mixture of eggs, flour and white sesame seeds then lightly fried them in vegetable oil.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Also add a spoonful of beaten egg white to the cream cheese / whey mixture to lighten it up then add the egg whites to the cream cheese.

2 1/2 cups rice flour (white, brown, or a mixture of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons sugar 1/2 cup dry buttermilk powder 3 tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening

Place the warm egg white and sugar mixture in the bowl of a stand mixer and beat on high until the whites are stiff and glossy, about 5 — 10 minutes.