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Place 2-3 inches of water, milk, tomato juice, broth or other liquid in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a small cup. Holding the cup close to the surface, slip each egg into the liquid. Cook, uncovered, until whites are completely set and the yolks begin to thicken. Remove with a slotted spoon.
Using a sharp chef's knife, cut off the ends. Then cut a think slice off the bottom to create a…
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Place food, such as chicken, in 1/2 to 1 in. of hot oil in a skillet. Fry,…
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