Add the avocado and lemon juice and blend until smooth, then blend in
the reserved cooked egg yolks and blend until creamy.
Not exact matches
Slowly whisk the water
reserved from the pasta into the
egg yolk and cheese mixture so that the
eggs begin to
cook.
It's pretty simple: Drain a can of chickpeas (or
reserve the
cooking water from
cooking the beans), and use the liquid in place of
egg or
egg whites in your recipe.
2 hard -
cooked egg yolks 2 raw egg yolks 2/3 cup sugar 1 cup butter (I use salted), at room temperature 2 1/2 cups flour Egg whites, lightly beaten (reserved from the raw eggs above) 1/4 cup pearl su
egg yolks 2 raw
egg yolks 2/3 cup sugar 1 cup butter (I use salted), at room temperature 2 1/2 cups flour Egg whites, lightly beaten (reserved from the raw eggs above) 1/4 cup pearl su
egg yolks 2/3 cup sugar 1 cup butter (I use salted), at room temperature 2 1/2 cups flour
Egg whites, lightly beaten (reserved from the raw eggs above) 1/4 cup pearl su
Egg whites, lightly beaten (
reserved from the raw
eggs above) 1/4 cup pearl sugar
1 pound fajita - style beef strips 2 tablespoons
cooking oil 1
egg, separated,
reserving the white 1/2 cup dried red chile pods, coarsely chopped 2 tablespoons fresh ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon salt
Add
reserved eggs, and
cook, folding
eggs occasionally, until slightly
cooked, about 2 minutes.
Meanwhile, while the
eggs are
cooking, mix the
reserved avocado flesh, tomato, onion, garlic, lime juice, and salt together with a fork for a chunky guacamole.
At Sadie Coles, Urs Fischer's giant fried
egg lies on the carpet, perfectly
cooked, but out of scale to any but the most gargantuan appetite (and everybody knows collectors only peck at things, their appetites
reserved only for beefed - up art).
Set the pot over low heat and toss the mixture with tongs, adding a little
reserved pasta water to loosen the sauce, until the
eggs are thoroughly
cooked.