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Old 09-10-2019, 12:26 PM   #41
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Then there is always Raviolo. Karen did a good job with these.



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I've got OCD--Obsessive Chicken Disorder!
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Old 09-10-2019, 12:28 PM   #42
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I've seen that, too, but never tried it. It is pretty rare that I make a fried egg. If I want a runny egg to put on top of something, I prefer a poached egg.

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I always do that when I fry eggs. I do that when I make pan-fried walleye, too.
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I've got OCD--Obsessive Chicken Disorder!
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Old 09-10-2019, 12:31 PM   #43
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One of the hardest photoshoots, when I worked with the food photographer, was poaching the yolk of an egg to put on top of a piece of fish. I practiced the day before, nailed it. It took 9 yolks to get it perfect for the photos the next day. Poaching an egg I can do, but poaching a yolk, that was hard. Good thing I was using the girls' eggs, had plenty yolks. The only thing that was harder to do with eggs, was poaching a quail's egg in the shell.
Basically the quails' eggs were soft-boiled. The tricky part was getting the eggs out of the shell without breaking the white or yolk. Duck eggs usually are around 120-135 g in the shell. I like using them for baking.
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Old 09-10-2019, 09:13 PM   #44
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sorry....ugh...omg.... messed up in responding....!
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Old 09-11-2019, 08:15 AM   #45
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Have anyone mixed yellow york in noodles? If not then try it, you will fall in love with this combo mixture.
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Old 09-11-2019, 09:47 AM   #46
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Have anyone mixed yellow york in noodles? If not then try it, you will fall in love with this combo mixture.
The pasta recipe I use calls for whole eggs.
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Old 09-11-2019, 11:02 AM   #47
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I also often crack an egg over a bowl of hot ramen. Egg drop ramen.
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