Associate Food Editor Aïda Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second video, Aïda shows how to reheat the cooled egg.
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Peel hardboiled eggs without peeling
How To:
Make a puffy omelet
How To:
Cook eggs in a cast iron
How To:
Cook eggs over a campfire without a frying pan
How To:
Peel a Hard Boiled Egg in Seconds
How To:
Crack an egg so you can preserve the shell
How To:
Set a fried egg (get rid of the slimy coating)
How To:
Flip an omelette the right way
How To:
Make the perfect Soufflé with Delia Smith of the BBC
How To:
Cook balut (fried fertilized duck egg)
How To:
Eat balut or boiled fertilized fetal duck egg
How To:
Cook eggs in the microwave
How To:
Make summer scrambled eggs with cherry tomatoes, feta, and basil
How To:
Cook hard boil eggs in paper towels
How To:
Make chocolate scrambled eggs
How To:
Make Scrambled Eggs with Hell's Kitchen Gordon Ramsay
How To:
Fry an egg with a runny yolk
How To:
Cook scrambled eggs with bacon and oysters
How To:
Prepare a traditional French toast breakfast
Halloween HowTo:
Evil Eye Deviled Eggs
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