Sentences with phrase «over cooked egg»

When cooking has finished, serve over cooked egg noodles.

Serve the meatballs over the cooked egg noodles.

Do not over cook the eggs.

whisk the raw eggs and season with salt and pepper, Pour over the cooked eggs mixture and stir until scrambled but still slightly wet (but not runny).

You pick but I do warn you about over cooking your eggs, they become tough quickly.

Not exact matches

Take freshly caught barrumundi, cover it with egg - milk, flour and a bread crumb - crushed macadamia nut mix, wrap it in butter rubbed aluminium foil and cook it over an open flame.

@@@@@ JEEZ yeah and ABRAHAM ISSAC YACOOB AND KING DAVID KING SOLOMON YAHSHUYAH MESSIAH APOSTLE PAUL JONAH where born and raised in Europe in the European Vatican eating pork drinking animal blood eating sunny side running half cooked eggs with hotsauce and black truffles and eating shellfish yeah you people can't stand the truth and slavery never happen in USA and the black inventors of USA stole every invention huh and the European Vatican stop the Transatlantic slave route trade too no where so please explain too me WHY MY BLACK PEOPLE ALL OVER THE WORLD when they have mixed children they all come out BLACK DNA don't lie VATICAN DO LIE

Thank you so much for the information, my husband has just been diagnosed with gluten and egg allergies and I having to learn to cook / bake all over again.

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

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.

The egg was what we called «over hard,» meaning the yolk was fully cooked (solid); I don't know if «over hard» is a term anyone other than grandma and mom ever used.

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.

Cook another minute or two and fold 1/2 of the egg over the other.

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

Flip the egg over using a spatula and cook for a minute on the other side.

The thing with thickening custards with egg yolks is that they're very easily over cooked.

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

Grandma cooked us a big breakfast of fried eggs over easy, buttery grits, and slices of toast.

My omelettes had always been a bit of a slow cooked egg folded over stuff like a sandwich in a pan.

Add a full egg and cook over easy.

Crisp Ham and Egg Cups over at the Comfort of Cooking was the source for my inspiration.

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

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

The remainder heat will cook the egg center, with out over cooking the edges.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

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

(I cook eggs over easy 2 at a time to keep it manageable.)

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Cook over medium - low heat until the eggs are set around the edges but the center is still wet, 3 to 4 minutes.

Carefully crack each egg into a groove, sprinkle with a bit more salt, then recover the skillet and cook over very low heat (to avoid burning the bottom) for 2 - 5 minutes or until eggs are cooked to preference.

Also, cooks must be careful not to over fry the egg rolls or the avocado inside will become too hot, turn brown, and taste pretty gross.

BrunchWeek Egg Dishes: Asparagus & Pancetta Frittata from The Chef Next Door Breakfast Burritos from Books n» Cooks Chilaquiles from The Redhead Baker (recipe above) Coddled Eggs with Bacon and Cheddar from Family Around the Table Eggs Benedict Breakfast Tacos from The Spiffy Cookie Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee Put an Egg on it Mac and Cheese from Sew You Think You Can Cook Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks Smoked Eggs over Asparagus from Cindy's Recipes and Writings Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

Cook the eggs slowly over medium to medium - low heat until the clear part is white but not completely solid.

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

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

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.

If you bring eggs to room temp before cooking, keep whisking over a medium low heat, you do not need to use a double boiler or strain.

Pour the sugar and flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start over.

Today I made this unda - style by mixing an egg with plain yogurt, milk, and a little roasted - red - pepper hummus and cooked it gently like an omelet, then put spinach and a corn tortilla on it before turning it over.

I had loads of lentils left over, so i mixed them up with some egg and gluten fee flour, added a few hot pepper flakes and then cooked it in pattie (pan with oil).

Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich.

Cook the vegan eggs in a small pan over medium heat.

And finally, we'll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

In the meantime, fry the eggs over medium heat in a frying pan that has been sprayed with cooking spray, removing the eggs from the heat when the whites have set but the yolks are still runny.

Carefully crack the eggs, cooking 2 at a time, into the center of the skillet and cook until the whites have set, but the yolk is still runny (If you prefer a cooked yolk continue to cook or flip the eggs over).

Let that cook for five more minutes before ladling it over egg noodles and digging in to a warm, filling, nutritious meal.

As an example, our nutritionists might have a teaspoon of turmeric in golden milk, the next day a teaspoon in a morning broth and the next day in a slow cooked curry and the following day, sprinkled over eggs.

Remove from skillet, and cook remaining bread slices, pouring any remaining egg mixture over uncooked tops of slices.

Start with cooked bacon in the bottom of the skillet and pour the cabbage and egg over it and stick the whole thing in the oven (170 C) When the egg sets put sliced cheese over the top and when it bubbles the okonomiyaki is ready.