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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 ...
poached egg cooking in water in a pan on a hot plate Cook, uncovered, three to five minutes or until whites are completely set and opaque, and the yolks begin to thicken but are not hard.
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.
Poached egg: Plain 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 ...
Watch the video above to learn the trick to poaching a perfectly round egg. Image Credit: Martha Stewart. Related articles. AOL. The very best gifts for men, from $2 to over $100. AOL.
The study, which was published in the journal Chemosphere, detailed how high levels of these flame retardants were found in kitchen utensils, food containers, trays used to hold meat and even toys ...
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