For someone who is always thinking about how to make a better moussaka, it can be hard to let go of the thought that there is a better way to do it. But, with the help of these tips, you’ll find this to be a much less stressful practice.
Before you start slicing, first think about your ingredients.
You’ll need egg yolks, cream of chicken, and milk.
You will also need a heavy frying pan with a few inches of oil. I like to use an 8-inch square pan because with a 10-inch pan you can get in close on the egg yolks. You will need to drain them by putting them into a colander and placing them in a bowl of water. This will help the yolks to cook a bit faster.
The trick is to work quickly. To this end, use a whisk to break up the yolk and beat in the egg white. The trick here is not to beat too hard. The yolks will break down and the whites will be stiff but still liquid. This will give your whites the consistency they want.
The trick here is to use a whisk to break up the yolk and beat in the egg white. The trick here is not to beat too hard. The yolks will break down and the whites will be stiff but still liquid. This will give your whites the consistency they want.
So you want to make sure that you beat the yolks into the egg whites. This is easy. Just beat the yolks into the whites until the whites look as stiff as the yolks. The trick here is to use a whisk to break up the yolks and beat in the egg white. The trick here is not to beat too hard. The yolks will break down and the whites will be stiff but still liquid.
We don’t need to mention the egg whites because they will break down anyway. I’ll just mention that the yolks will break down and the whites will be stiff but still liquid.
