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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 the blade of a chef’s knife, crush garlic clove. Peel away skin.
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Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional…
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