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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.
In a mixing bowl, combine flour (about 2 cups), sugar, active dry or quick-rise yeast, salt and…
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Look for bulgur in the cereal, rice or organic food aisle of your grocery store.
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