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Once the shell breaks, you’ve got to work the opening to release the egg. Use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.
Hold the egg in one hand and crack the middle of it against the side of a bowl. Once the crack is significant enough, separate the shell with your hand and let the egg white and yolk slide out.
Pastry chef Emily Luchetti demonstrates the one-handed egg crack technique and shares a few tips. For example, it's important to break the egg shell against a flat surface instead of the rim of a ...
A made-from-scratch stock thickened with beurre manie (a butter and flour mix similar to a roux) and sour cream elevates this routine casserole into something special — and something creamy ...
Cover raw eggs in a pot with cool water, up to one or two inches above the eggs. Bring the water to a full, rolling boil. Turn off the heat and let the eggs sit in the water for 15 minutes.
Leggo my EGGo.
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Broccoli Cheese and Cracker Casserole. The combination of broccoli and cheese sauce has always been a Drummond family favorite. Add lots of buttery crackers and it becomes a "wonderful thing," Ree ...