Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, baked egg pasta with butter and sugar. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
While the spaghetti cooks, whisk together the milk and egg in a small bowl. Once the pasta is cooked al dente, drain. Put the drained pasta back into the cooking pot. Turn the heat to low, add the milk/egg mixture and butter, and stir just until the milk thickens and coats the noodles, a minute or so.
Baked egg Pasta with butter and Sugar is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Baked egg Pasta with butter and Sugar is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have baked egg pasta with butter and sugar using 3 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Baked egg Pasta with butter and Sugar:
- Take Cold cooked egg pasta
- Make ready 70 g butter
- Take 100 g granulated sugar
Serve warm and enjoy this wonderful, unique, and easy dish! After creaming the butter and sugar, eggs are added in one at a time and beaten in rapidly. You are continuing to add air to the mixture while incorporating the eggs. Christina Tosi, the award-winning pastry chef and owner of Milk Bar, says that the egg "forces the emulsification of butter and sugar.
Steps to make Baked egg Pasta with butter and Sugar:
- Melt half of the butter in the oven on a baking tray,then add the cold cooked egg pasta,place the cube's of the remaining half of the butter on top and sprinkle over granulated sugar.
- Bake in the oven at Gas Mark 8 - after about 15 minutes - take out of oven - too baste the hot sugary butter over the compacted egg pasta and then continue too bake for about another 15 minutes - best too avoid eating the burn't bits.
You are continuing to add air to the mixture while incorporating the eggs. Christina Tosi, the award-winning pastry chef and owner of Milk Bar, says that the egg "forces the emulsification of butter and sugar. There was STILL a lot of butter in the bottom! The taste was great, but it needed to be drained. Reheating the next day tasted like it was fried.
So that’s going to wrap this up with this special food baked egg pasta with butter and sugar recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
