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As an American living in Europe, I understand the horror associated with non-refrigerated eggs. However, I can assure you from my own experience, that if the eggs are fresh from a farm, unwashed, and stored in a cool location, they can last up to a month. (This is my preference, as the eggs taste far fresher.) It is common practice here to find eggs ...


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Well, no one else has answered, so I will. I made the pudding again, this time I did the "dump" just as the milk and syrup started climbing the sides of the pan. Apparently the tiny temperature difference between that and "almost boiling over" was the difference. The second pudding was completely smooth. The recipe is great and it works just like ATK ...


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I am inferring that this is a soft meringue, not a dried one. These do not freeze well as the ice crystals forming will disrupt the foam, and they will weep and deflate. This sort of meringue really does need to be done at the moment of service.


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If your eggs came out soft boiled then that means they weren't exposed to enough heat - something in your method went wrong. I suspect that when you turned it down low the water temperature dropped below 140-150 degrees F, which is the temperature that egg white will cook. It doesn't matter how long you cook eggs below 140F, they will never get done below ...


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The spinning trick is good, but instead of just spinning and then stopping, if you spin it in one direction, stop and try the other direction, a raw egg will spin badly in the opposite direction. The reason is of course the liquid is still going the other way.


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Sous Vide - Eggs are cooked at a controlled low temperature between 60°C-64°C for up to an hour. The typical result is an evenly cooked egg where the yolks and the whites have an equal degree of doneness with a consistency of custard. Sous Vide eggs cooked at 63°C for an hour referred to as "The Perfect Egg".


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The main reason TO beat an egg before adding it is that the mixture to which you are adding is not going to be sufficiently mixed afterwards to homogenize the egg. That is, if you are adding the egg and then just "stirring gently", that's not going to be enough to beat the egg. This would also be the reason NOT to beat the egg. In a few cases (such as ...


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Adds air i.e. fluffs them, like you do before scrambling. This can affect the outcome of what you are baking/cooking.



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