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When hard-cooking eggs, I put onion skins in the water, which tints the eggshells a nice brown color. Later, when I look in the refrigerator, it’s easy to tell which eggs are hard-cooked. —Frances G., Cleveland, Ohio
Properly preparing the batter is one of the keys to creating a standout souffle. Follow these…
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For perfect poached eggs, use the freshest eggs possible. Bring the water to a boil, then reduce…
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