Just creamy egg pudding with tiny soft curds.

The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.

Stir them into asparagus and cook, stirring nearly constantly, until eggs form soft curds.

It gave me then, similarly, a soft curd of meat, brought up, too, from the storage stomach.

When vinegar is poured into the tank, soft curds form in less than two minutes.

A starter culture is added to form a soft curd, a process that takes much longer than using rennet, a substance taken from animals' stomachs.

Potatoes that fall apart into soft, loose curds, like the classic thick-skinned russets, are high in amylose.

As I watched, another soft curd forced its way from her nose, like an insect egg being laid.

Continue cooking until the eggs are set into soft, moist curds, about 10 minutes.

Add tomato-egg mixture to skillet and cook, stirring almost constantly, until mixture forms soft curds, 5 to 10 minutes.