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  2. 5 Ingredient Fix - Wikipedia

    en.wikipedia.org/wiki/5_Ingredient_Fix

    Food Network: Release: April 4, 2009 () – July 16, 2011 () 5 Ingredient Fix is a television series starring Claire Robinson, the premise of ...

  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

    This is usually a wide-bottomed pan with an inner lid, with holes containing several circular cups that each hold one egg, and an additional lid over the top. To cook the eggs, the pan is filled with water and brought to a simmer or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely.

  5. Deviled Eggs Are Even Better When They’re Fried - AOL

    www.aol.com/deviled-eggs-even-better-fried...

    Whisk the 2 raw eggs in a second shallow bowl. Combine the panko and parmesan in a third bowl. Coat each egg white half in the flour mixture, then dip in the egg, making sure all parts are coated.

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

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

    When the eggs are almost done, they may still appear a bit wet. Take them off the heat and allow the trapped heat in the skillet to finish the cooking, then top with whatever your heart desires.

  7. 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]

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