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The green ring around the yolk of hard-cooked eggs in unattractive but harmless. It is caused by a reaction between the iron in the yolks and the sulfur in the whites. Cooking the eggs too long or at too high a temperature will encourage this reaction.
Properly preparing the batter is one of the keys to creating a standout souffle. Follow these…
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Vi R. of Affton, Missouri makes “eggs-cellent” deviled eggs by mashing the yolks with deviled…
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