ntil light and fluffy. Add egg and vanilla; beat well.
Prepare one recipe of egg yolk for every 2 colours desired.
Combine egg yolk and water and mix well.
Divide into 2 custard dishes or paper cups.
Stir in food colouring.
Keep tightly covered until ready to be used.
If paint thickens, add a few drops of water.
Mix egg yolk and water.
Divide mixture among several small cups.
Tint each with different food color to make bright colors. If paint thickens, stir in a few drops of water.
Paint your cookies with a small paint brush.
Then bake your cookies.
Beat water with egg yolk.
Divide mixture into 4 or more small containers.
Add different food colors to each.
Paint cookies before baking.
Mix egg yolk and water. Divide into dishes for as many colors as you want to make. Add food coloring to get shade desired (e.g., 2 Red plus 2 Yellow for Orange; 3 Blue for Blue).
Paint on unbaked cookies and bake as you normally would. Cookies will come out with a shiny color finish.
Lightly whisk egg yolk and mustard.
Add parsley, shallots and vinegar.
Season with salt and pepper, mix well with whisk.
Slowly add oil, while whisking constantly. Add lemon juice.
Note this vinaigrette should be quite thick.
Pulse until crumbs form. Add egg yolk and process until mixture binds
little at a time using a fork, lifting flour up
Rub in butter and lard using your fingers until the mixture
br>Combine cooked and raw egg yolks with vinegar.
Pulse
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Keep chilled.
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
n salt, ginger, garlic (if using) and chives.
Bring to
ixture resembles coarse breadcrumbs. Add egg yolk and process until mixture just
Mix egg yolks, milk, salt, and baking powder until smooth.
Change to dough hook.
Add flour, about 5 cups, until dough separates from bowl.
Place on floured board; divide into 6 balls.
Knead each ball until no longer sticky.
Let stand 5 minutes.
Roll into paper thin sheets.
Let dry until no longer sticky but not crumbly; cut sheets into 2 inch strips.
Place strips on each other and cut into desired widths.
Put all ingredients in bowl, except peanut butter, oil, egg yolk, oil and wrappers.
Mix well.
Fry the mixture in 4 to 5 tablespoons of the peanut oil for about 5 to 6 minutes.
Stir in peanut butter and continue stirring until it melts.
Put in colander and drain.
Mix egg yolk with 1/3 cup water.
Brush egg yolk on outer edges of egg roll wrappers.
Spoon a heaping teaspoonful of filling on wrapper and roll.
This makes 10 rolls.
Mix egg yolk and a little milk.
Just before baking, brush with egg yolk-milk mixture.
Put dried onion on and brush again with liquid.
If you don't brush over the onion, they will burn.
Bake at 350\u00b0 for 18 to 20 minutes.
Combine the first 6 ingredients.
Place 1 heaping tablespoonful of mixture on egg roll and roll up, sealing ends with beaten egg yolk.
Fry in deep oil until golden brown.
Serve with the following sauce.
lass dish, beat egg yolk with garlic. Place chicken in egg mixture, and
s the filling for the egg rolls.
To Assemble: