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The egg is broken into an egg coddler, porcelain cup or ramekin with a lid, and cooked using a bain-marie.The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily.
An egg being slowly poured into a ring mould in a pot of simmering water. 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 ...
Preheat oven to 375 degrees and spray a regular-sized 12 cup muffin tin with olive oil cooking spray (wipe the excess spray off). Add hash browns to each muffin cup, only to about a little less ...
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Egg cups have an upwardly concave portion to hold the egg and a flat-bottomed base. Egg cups can be made from a variety of materials, including bakelite , glass, plastic, porcelain , pottery , various metals, wood, or a combination of two materials, such as ceramic and wood.
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