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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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To poach an egg in the microwave, place 2 tablespoons of water in a 6-ounce custard cup.…
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