Such a simple food; so many ways to mess it up. We learned a few rules for making delicious eggs from Michael Ruhlman, author of Egg: A Culinary Exploration of the World's Most Versatile Ingredient.
By Lynn Andriani
You're Boiling Eggs and Eating Them Warm
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You're Using Your Gorgeous Stainless-Steel Pan to Fry Eggs
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You're Doing That Vinegar Trick with Poached Eggs
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You're Scrambling Eggs in 30 Seconds Flat
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