Sentences with phrase «over the egg yolks»

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

The only draw back is the left over egg yolks.

Pour about 1/3 of boiling milk mixture over the egg yolks while whisking.

Pour little at a time over egg yolks mixture while stirring continuously.

Remove from heat and pour about 1/4 of the mixture over the egg yolks, whisking well until smooth.

Sieve the mixture over the egg yolk mixture and fold in.

Pour about a third of the hot milk over the egg yolks mixture.

When the milk and cream are hot, very slowly start to pour it it over the egg yolks while whisking constantly.

Everything just mushed over the oil I'm gonna try again next week, but this time I'll pass it over egg yolks, flour & bread crumbs and leave overnight.

Hello, the left over egg yolks from this recipe, I froze them (that time I dint knew we had to add salt or sugar).

Egg whites should be preferred over egg yolks as egg yolk is responsible for increasing the cholesterol levels in the body.

This version uses Kalamata olives instead of anchovies and blended cashews over egg yolks.

Pour gelatine mixture over egg yolks and beat with an electric mixer until mixture is cool.

Not exact matches

«Whisk egg yolk and cream in a bowl; brush over top crust,» instructed Martha.

Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar.

In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.

and when i see it on eggs or mixed into an over easy yolk... YAK!

Top toasts with bacon - y arugula salad, or break the egg and let the golden yolk run over all.

Serve it over no - yolk egg noodles and garnish with chopped fresh parsley.

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.

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

Combine pawpaw pulp (peeled and seeded) with sugar, milk, egg yolks, and flour to heat over the stove.

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

I brushed an egg yolk with a bit of cream over the crust for color, however my mother in law advised that maybe next time I should add a bit more cream so the egg wash didn't brown quite so dark.

Using an electric blender, blend together the egg yolks, butter, sour cream and milk for 30 seconds, over low heat.

Over a double boiler, whisk the egg yolks and honey together until well combined.

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.

These sound delicious, better than deviled eggs - I'm not so crazy about the white part so I like it better smushed up with the yolk When I boil eggs, I put the eggs in the pan and run hot tap water over them, then let them sit for awhile.

I just want to poke that egg so the yolk spreads over the inside and then I just want to dig in and eat lol.

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).

For the filling, cook egg yolks, butter, cornstarch, half - and - half, and sugar in a small saucepan over medium heat, stirring frequently, until the custard thickens.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

To stop the eggs from over cooking and turning the yolk gray, empty the hot water and replace it with cold water.

In a nonstick skillet, fry the egg over medium - high heat in the remaining oil until the edges are slightly golden and the yolk is still runny.

Beat the remaining bit of egg yolk together with a splash of milk or cream to make an egg wash, then brush it over the top of each tart.

Place the egg yolks and 1 tablespoon of sugar into a medium mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine until smooth.

We've all puzzled, after following someone's can't - fail advice, over less - than - perfect hard - cooked eggs — the eggs with rubbery whites, chalky yolks, and that tell - tale green - gray film between yolk and white.

And if the egg stays over high heat too long, or isn't cooled quickly after cooking, sulfur in the white will react with iron in the yolk, creating that nasty off - colored ring.

Place the egg yolks, lemon juice, water, and sugar in a small pan and heat over very low heat, while stirring constantly.

If you are really looking for a treat, pop the egg yolks straight from the oven and let them ooze over the rest of the skillet — then add a few diced green onions and some creamy, sliced avocado — oh BOY!

In my research for this recipe, I DID stumble on a neat little garnishign trick I am going to use and I just wanted to share... Instead of sprinkling the paprika over the finished egg, sprinkle it BEFORE the yolks have been piped in (P.S. I totally use a Ziploc sandwich bag - easier getting in the bag and no mess afterward when I throw the bag out)!

directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices, butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.

Slowly whisk hot milk into egg yolks then place bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water.

In a medium saucepan over medium - low heat, combine evaporated milk, sugar, egg yolk and butter.

Add eggs yolks, eggs and lemon juice to sugar / zest mixture and place the bowl over the pot with simmering water.

Cook banana mixture for 5 minutes over medium heat, then temper the egg yolks and add them in.

Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling.

Try the Spanish Baked Eggs, with its rich tomato sauce and runny egg yolks it just the perfect tapas dish for your vegetarian guests to fight over.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).