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2. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   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.

3. 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]

4. Egg Beaters - Wikipedia

   en.wikipedia.org/wiki/Egg_Beaters

   Egg Beaters are sold frozen or refrigerated in various size containers [17] and seven varieties, Original, 100% Egg Whites, Garden Vegetable, Cheese & Chives, Southwestern Style, Three Cheese, and Florentine. Most contain no fat or cholesterol, and all provide substantially less food energy (calories), fat, and cholesterol than whole eggs. [18]

5. This 1 trick when cooking eggs can double their protein ... - AOL

   www.aol.com/news/1-trick-cooking-eggs-double...

   On its own, a single large egg provides about 6 grams of protein and 70 calories. Eggs also contain healthy fats, which make them even more filling. Eggs also contain healthy fats, which make them ...

6. Bobby Flay’s 3 Tips for Perfect Scrambled Eggs Are ... - AOL

   www.aol.com/bobby-flay-3-tips-perfect-223816874.html

   Plus, the ingredient he never adds to raw eggs. Plus, the ingredient he never adds to raw eggs. ... Plus, they’re a good source of protein—with 6 grams per large egg according to the USDA—as ...

7. Coddled egg - Wikipedia

   en.wikipedia.org/wiki/Coddled_egg

   [3] [4] [5] Using fresh eggs that have been washed and kept refrigerated, or pasteurized eggs is recommended to minimize the risk. According to the United States Department of Health and Human Services , eggs should be cooked until both the white and the yolk are firm, [ 6 ] and the water temperature should be 74–82 °C (165–180 °F). [ 7 ]