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For perfect poached eggs, use the freshest eggs possible. Bring the water to a boil, then reduce it to a simmer before adding the eggs. Break the eggs into a shallow cup and gently slide them into the water instead of cracking them directly into it. Adding 2 tablespoons of vinegar and a dash of salt for each quart of water will help keep the eggs from spreading.
According to the American Egg Board, the fresher the egg, the harder it is to peel. To guarantee…
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When hard-cooking eggs, I put onion skins in the water, which tints the eggshells a nice brown…
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