When cool, add the beaten yolks of three eggs, an ounce of castor sugar, and a teaspoonful of vanilla essence.
Beat half a pound of butter to a cream, add six ounces of sugar and the yolks of three eggs, and beat well; then put in three ounces of chopped orange peel and one pound of self-raising flour.
Or, put two or three eggs in a separate bag with a cup of water, and let them cook for six or eight minutes; serve in slices on top of the haddock.
Beat up three eggs, with which cover your croquettes; again roll in bread-crumbs.
Mix with the yolks ofthree eggs a tablespoonful of cream, remove your saucepan from the fire, stir in your eggs, and serve.
When your sauce has ceased boiling, add the yolks of three eggs, well mixed in a little water, and stirred in quickly with an egg-beater, so as to make your sauce light.
Mix the yolks of three eggs in a tablespoonful of milk, and add to your sauce when it has ceased boiling.
Put a pound of flour, a pinch of salt, a liquor glass of rum, the yolks of three eggs and a quantity of lukewarm water into a mixing dish and beat these together till it shrinks from the dish.
Stir this all in with the strained coffee-flavored milk, bring to a boil, remove from the fire and stir in the yolks, then the whites of three eggs, all beaten firm.
Separate the whites from the yolks of three eggs, beat the yolks well, stir them in with a pint of cream and mix in with the vanilla sugar.
Whisk together a quarter of a pound of powdered sugar and the whites of three eggs, then beat in three tablespoonfuls of milk, the grated peel of a lemon and a dash of salt.
Add one teaspoon of sugar and the whipped whites of three eggs, and boil very fast for about fifteen minutes, skimming well.
Drain, and mix with the rice, one tablespoon of butter, yolks of three eggs, and pinch of salt.
Set aside until cool and stir in the yolks of three eggs.
Blend well together; then make into a paste with the stiffly beaten whites of three eggs.
Drop a little into cold water, and if it becomes a firm ball, remove from the fire and whip into it the stiffly beaten whites of three eggs.
Let stand until partially cool, then add a pinch of salt, a teaspoonful of vanilla, a cupful and a half of shredded cocoanut, and the stiffly beaten whites of three eggs.
A set of three eggs, also collected in Marinduque by Steere, are said to be similar to the above but with the markings rather smaller.
Then add the whites of three eggs, (cost three cents,) and beat to a stiff froth.
When cool, add a small gill of yeast, three eggs, a little salt, and flour enough to make a batter of suitable thickness to bake on a griddle.
Make a batter of a pint of milk, three eggs, salt, and flour to make a rather thick batter.
Sauce--melted butter, with slices of lemon in it, the yolks of three eggs, and some grated nutmeg.
Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour; beat up the yolks of three eggs, and stir it well in the soup.
When it is done, add a trifle of salt and cayenne pepper, the yolk of three eggs, and half a pint of cream, stirring it till well mixed.
Let them cook between five and ten minutes, having stirred among them the beaten yolks of two or three eggs.
Beat the yolks only, of three eggs, and mix with them the ham.
Three eggs, much like those of the skua in colour, but with a greener tint and smaller, are laid, but generally only two are hatched.
The birds lay two or three eggs of a white or greenish-white colour, but I have never seen three chicks hatched.
Beat the whites of three eggs to a strong froth, pulp a pound of Jordan almonds very fine with rose water, mix them, with the eggs, lightly together; put in by degrees a pound of common loaf sugar in powder.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "three eggs" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
