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2. How to Freeze Eggs Without Ruining Them - AOL

   www.aol.com/freeze-eggs-without-ruining-them...

   The pack date refers to the day of the year that the eggs were washed and packaged. This will be indicated with a 3-digit number (for example, January 1 is 001). You'll want to freeze your eggs ...

3. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Egg poacher: Holds a raw egg, and is placed inside a pot of boiling water to poach an egg. Egg separator: A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. Egg slicer: Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that ...

4. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining.

5. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]

6. Try These Smart Substitutes If You Don't Have Eggs in ... - AOL

   www.aol.com/no-eggs-no-problem-plenty-181600115.html

   Eggs are often used as leaveners to make your baked goods rise so you'll need a replacement that won't leave your final product flat. Enter: this old-school science project.

7. List of egg dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_egg_dishes

   An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher". Queijada: Savory or Sweet Portugal: Quiche: Savory France Quiche has a pastry crust and a filling of eggs and milk or cream. It can be ...