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If you want the least amount of effort, active cooking time and utensils used: get a small saucepan (maybe less than a liter of capacity), heat the water on your stove or in an electric kettle (one extra gadget but uses less electricity), put the water in the saucepan, keep it a boil, and boil your egg for as long as you need to. Sure, you'll waste some ...


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There's no magic solution, to cook an egg you have to expend a certain amount of energy. The issue you had with the flask method was that there wasn't enough heat in the water to cook the egg fully. If you want to use a flask you'd either need a bigger flask with more water capacity or to pour the water out once it's cooled some and pour in fresh boiling ...


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By and large, the statement in the book is wrong. You can certainly make custard with the second way of mixing. I said "by and large", because the order is not completely arbitrary. It will be easier to make custard if you add sugar to the eggs first. This is because eggs are very prone to curdling when heated, and an egg+sugar mixture happens to ...


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