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Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Poaching liquid that is acidic makes it easier to get good results.
Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
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For fast homemade freezer waffles, bake and cool on a wire rack; freeze in a single layer on a…
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