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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.
To avoid water on the bottom of the pie when making a quiche, use an oven thermometer to check…
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The green ring around the yolk of hard-cooked eggs in unattractive but harmless. It is caused by…
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