Do not let it boil after the eggs are added, or it will curdle; stir constantly.
Like all Newburg dishes this must be prepared only just in time to serve, or it will curdle.
Put it again on the fire a moment to thicken; but do not let it boil, or it will curdle.
Stir until the eggs are thickened; but do not let it boil, or it will curdle.
Return the sweetbreads to the gravy; let it just come to a boil; and then stir in the beaten egg immediately before you take the fricassee from the fire, otherwise it will curdle.
Set it over hot coals, stirring it all the time, but take it off before it comes to a boil, or it will curdle.
When very near boiling, take it off the fire immediately; for if it quite boils, it will curdle.
If you use wine or lemon, you must not make the sauce with milk, as it will curdle.
As soon as it comes to a boil, take it immediately from the fire, or it will curdle.
Shake it gently over the fire till it begins to simmer again, but do not allow it to boil, or it will curdle in an instant.
Let the cream or milk come almost to a boil before adding the eggs or thickening, then stir it briskly one way every moment until smooth and well cooked; it must not boil or it will curdle.
Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle.
To heat it to serve with hot roast beef, put it in a bain marie or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.
Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle.
With too little water the sugar will curdle before it has boiled enough.
Care must be taken to remove the pie as soon as done, otherwise it will curdle.
It must not boil after the egg is added, as it will curdle.
Return to the fire, make it hot, but be careful not to let it boil, as it will curdle.
Great care must be taken not to let it remain too long on the fire or it will curdle.
Let them cook a little, and just before serving add the well-beaten yolks of two eggs, stir well until it thickens, and remove immediately from the fire or it will curdle.
Put this over the fire, stir it well till it is hot, and looks white; but do not let it boil, or it will curdle.
After this it may be lowered with milk; but if the milk be put in before the cream, it will curdle it.
Stir it one way till it is pretty thick, and scalding hot, but not boiling, or it will curdle.
Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire, but do not let it boil, or it will curdle.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "will curdle" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
