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2. How to Make Poached Eggs Perfectly Every Time - AOL

   www.aol.com/lifestyle/poached-eggs-perfectly...

   Step 2: Get Your Eggs Ready egg cracked into a ramekin next to a pan filled with water. prep for making poached eggs. Break cold eggs, one at a time, into small ramekins, teacups, measuring cups ...

3. The Trick to Poaching a Perfectly Round Egg - AOL

   www.aol.com/lifestyle/food-trick-poaching...

   Pour the egg into the little whirl pool that you've created, which will pull the egg white over the yolk. Let the egg cook for around a minute or two. Let the egg cook for around a minute or two.

4. Our Top-Tested Tricks for Separating, Boiling, and Poaching Eggs

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5. 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]

6. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   To prevent this, the egg can be strained before cooking to remove the thinner component of the egg white. [2] A small amount of vinegar may also be added to the water, as its acidic qualities accelerate poaching. [3] Stirring the water vigorously to create a vortex may also reduce dispersion. [4] The age of the eggs affects the cooking process.

7. Simmering - Wikipedia

   en.wikipedia.org/wiki/Simmering

   Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...