Sentences with phrase «over yolks»

Sprinkle the vinegar over the yolks and toss the yolks so that the vinegar is distributed.

Pour the melted chocolate over the yolks and stir to combine.

Pour hot cream mixture over yolks, whisking constantly.

Whisk the yolks in a small bowl and gradually pour some of the caramel mixture over the yolks, stirring constantly.

Sprinkle the vinegar over the yolks and toss to combine.

Slowly pour the hot cream mixture over the yolks, whisking continuously.

Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine.

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.

Set the heatproof bowl over the simmering water (the bowl with the yolks should not touch the simmering water).

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.

Just break the soft yolk open and spread it out all over the veggie mix.

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

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

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

Served it over cheap No Yolk dumpling noodles with a French baguette, and it was complete & utter perfection.

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.

Cover the pan and cook over medium heat until the whites have set but the yolks are still runny, about 3 minutes.

Back to the sauce, whisk the yolks with the lemon juice and then place your bowl over the simmering water.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

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.

FOR THE FILLING In a 3 - quart heavy saucepan over medium heat whisk together sugar, cornstarch, salt and yolks until combined well.

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).

The only draw back is the left over egg yolks.

Combine the yolks, sugar and Champagne in a double boiler or a large shallow bowl set over a pot of simmering water, making sure the bottom of the bowl does not touch the water.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

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

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)!

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

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.