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You can also boil eggs by adding them to boiling water and starting the timer at that point. We usually do about 6 minutes for soft boiled eggs and 11 or 12 for hard boiled eggs. Remove them from the heat and rinse with cold water immediately to stop residual cooking. But you'd need to tell the eggs apart, soft from hard. You could separate them by color ...


You can do that by using a different method which puts eggs in boiling water. Bring water to a boil in a large enough pot for all eggs. Add those eggs that are to be hard-boiled, start timer. Add the eggs that should be soft when the remaining time fits. Remove all eggs together. (Hope that you can tell soft and hardboiled eggs apart because you marked ...


I'd recommend only keeping vinaigrette for 7 days or less (refrigerated, of course). It's not that difficult and you'll be avoiding a lot of quality and safety issues. Another thing you need to be aware of is that raw garlic can cause botulism, which can result in hospitalization and death. I think close relatives of garlic, such as shallots also contain ...


Boil quarter cup of water, and then add 3 broken eggs. Stir well for few seconds. Allow it to cook for 3 minutes, this will prevent eggs from sticking to the pan.


Yes, they will taste different. Egg shells are porous in order to provide oxygen to the developing chick. While the egg is still uncooked, it will take on the tastes of outside ingredients fairly easily. As it cooks, the albumin coagulates and forms chains that prevent moisture and vapor exchange, so it becomes resistant to absorbing outside ingredients. As ...


Let the remaining sit in the skillet to dry and the eggs will lift slightly off the pan, especially the sides. Then take a paper towel, cloth or non-scratch spatula and remove. Try it. You will be amazed. (No water needed until time to wash)

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