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Vinegar and salt. I find these help with raising and the smell and as others said lemon rind or a dash of vanilla


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Egg white can be used to clarify rather than thicken a clear soup. Also used in booze for same reason and referred to then as "fining".


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Water boils at a lower temperature at higher altitudes. At a mile high, the boiling point is ~202 °F, as opposed to 212 °F at sea level. (The decrease in BP is due to lower air pressure.). But since poached eggs aren't brought to the boiling point, this will not affect the cooking temperature. Water does evaporate faster at higher altitude/lower pressure. ...


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Unless you or your children are in some kind of risk group you shouldn't have to worry about it. In high enough concentrations, sugar kills bacteria through osmosis. Bacteria needs water to live, and the sugar sucks it right out of them. If your icing is quite hard and dry, then I'd consider it as safe as plain sugar. If you're particularly paranoid, you ...


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I have done with heated and not heated cream. No difference in the end result. I found this out when I forgot to heat the cream one time I made it.


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You could ferment your eggs; salt-pickled fermented eggs are a thing and don't require any higher salt content than you already have. However, there are some potential problems with that. First, your comment that "a month later they've gone lacto on me. Probably safe, but I'm not a fan" gives the impression that you wouldn't like the result of fermentation....


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