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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.
If your mixer begins to strain because the cookie dough is too thick, use a wooden spoon to stir…
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Wash and core tomatoes. Place tomato in boiling water 30 seconds. Immediately plunge into ice…
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