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Break cold eggs, one at a time, into a custard cup, small measuring cup or saucer. Holding the dish close to the simmering liquid’s surface, slip the eggs, one at a time, into the liquid. Cook, uncovered, until the whites are completely set and the yolks begin to thicken, about 3-5 minutes.
When a quick bread is made with liquid fat (melted butter or oil) the fate, eggs and any liquid…
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Turn the vase upside down; slip one leg of a pair of patterned tights over a vase. Tie the end…
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