egg mixture

Stir a little of the egg mixture into the cream.

Pour egg mixture over top and cook for 4 minutes until set.

Add the egg mixture to the milk in the saucepan.

Most, if not all, of the egg mixture should have been absorbed by the bread.

The temperature of the egg mixture at this point should be 130 to 140 degrees.

Bring to a boil, and whisk in the egg mixture.

Whisk a cup at a time into egg mixture until half is incorporated.

Pour in the egg mixture and lower the heat to medium.

Pour 1/4 cup of the egg mixture into each tuna can.

Dissolve yeast in the water and add to egg mixture.

Off heat, add the egg mixture to the lamb and stir well.

Pour in the egg mixture; it should set immediately at the edges.

These additional ingredients are added to the egg mixture before steaming.

A beaten egg mixture is then poured over the ingredients.

Add egg mixture and bring to a boil, stirring constantly.

When pasta is done, drain and toss with egg mixture.

Add the butter and half of the egg mixture.

Make a well in the center, and pour in egg mixture.

When the oil is hot, drop a tablespoon of the egg mixture into the skillet.

Dip the pieces into the egg mixture to coat on both sides.

Dip them into the egg mixture and let the excess drain off.

Bake egg mixture until top is crispy and golden, about 40 minutes.

Remove two tablespoons of the egg mixture to a small dish and set aside.

With the machine running, pour in the egg mixture.

Pour the egg mixture over the vegetables in the molds.