Sentences with phrase «yolks back»

Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Gone are the days of egg white omelettes, as we welcome yolks back with open arms — and mouths.

Then, pour the warmed yolks back into the saucepan.

I am trying to add yolks back in gradually, but you won't see many recipes with eggs on this site because I don't eat them too often.

Slowly pour the tempered egg yolks back into the pot, stirring constantly.

Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.

Then whisk the egg yolks back into the hot mixture.

Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

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.

Slowly pour the warm mixture into the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Alternatively, you can crack a raw egg into two, then tip the yolk back and forth between the shell halves, allowing the white to drain into a cup.

Not exact matches

I have a flourless chocolate cake recipe that requires you to separate the yolk from the whites and then add them back in to the mix separately.

Whisk some of the hot mixture into the egg yolks to temper the eggs, then stir this back into the pot.

Pour the milk / yolk mixture back into the saucepan with the rest of the milk, and return the saucepan to the heat.

Recipes that call for egg whites then leave me with a bunch of egg yolks that I have not clue what to do with, so they end up sitting in the back of the fridge for months, and by the time I remember them, they've pretty much turned into a jr. high science project.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

Right at the end of the cooking process, you combine crème fraîche, egg yolks, lemon juice, a few ladles of broth and add it back in the stew and holyyyy cow.

I cooked it, sunny side up, to preserve the gem of the yolk, and when I ate it, I knew going back to grocery store eggs would never be quite the same.

Pour the yolks into the saucepan and cook until the mixture thickens enough to coat the back of a spoon.

Add egg yolk mixture to the pot and turn heat back up to medium - high.

Yolks are only about 1 tablespoon each, so you might just start by adding two additional yolks and holding back 1/4 cup water unless necessary to make a soft dYolks are only about 1 tablespoon each, so you might just start by adding two additional yolks and holding back 1/4 cup water unless necessary to make a soft dyolks and holding back 1/4 cup water unless necessary to make a soft dough.

Slowly add hot cream mixture to egg yolks in a slow stream, whisking constantly, and then pour back into saucepan.

Slowly whisk half the milk mixture into the yolks and then pour it back into the saucepan.

Back for approximately 20 minutes or until egg whites have set and yolk has achieved desired level of doneness.

Once you have tempered the egg yolks, add the egg mixture back to the saucepan with the milk.

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

Remove broth from heat; slowly stir yolk mixture back into broth.

The only draw back is the left over egg yolks.

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

Pour yolk mixture back into the milk while whisking vigorously.

In an electric mixing bowl, scrape the seeds of your vanilla bean (use the back of a paring knife) and combine it with the egg yolks and 1/2 cup plus 2 Tbs of sugar.

As you join the egg yolks to the cream and let it simmer, the custard will thicken until it can coat the back of a wooden spoon.

Scrape the warmed yolks with miso and milk back into the saucepan.

If you're a baker, this book belongs in your kitchen!The only changes I made to her original recipe was cutting back the sugar and using less egg yolks.

Carefully add the egg yolk mixture back into the sauce pan.

Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice.

Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient — hard - cooked egg yolk — which eliminated excess moisture and perfected the texture of the cookies.»

Once you've added a couple of ladles of milk into the yolk mixture then pour the yolk mixture back into the pot of hot milk and simmer gently for 2 — 3 minutes.

Whenever I go back to the states, I'm always a little surprised at how pale the egg yolks are.

I too am going to try these date bars to - day but the comments on highly colored egg yolks took me back to the early days of my marriage.

I thought that the cake would roll up just fine even though it was made by separating the eggs and folding the whipped egg whites back into the yolks that had been combined with cocoa powder, melted chocolate, and cooled espresso.

Whisk egg yolk mixture back into remaining sugar mixture.

Now top with your 5 eggs and toss the pizza back in the oven for another 5 - 10 minutes, depending on how runny you want your yolks to be.

Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).

I mentioned in my previous post that I recently added back the occasional egg yolk to my diet, after a year without any eggs at all.

The secret to this fluffier - than - fluffy omelet: Separate the eggs then fold them back together once the whites are whipped stiff and the yolks whisked into a froth.

Slowly add some of the warm milk into yolks, whisking constantly, then scrape back into the saucepan.

Then add the egg yolk - strawberry milk mixture back to the saucepan and stir for about two minutes.

Once you've scooped in enough liquid for the yolks to become warm (about three scoops), gently whisk the mixture back into your saucepan with the remaining coconut milk, cream, and beer.

Whisk yolk mixture back into saucepan; whisk in lemon zest and lemon juice and reduce heat to medium - low.