1/ if you like sous vide (@random_eddie), like eggs (@Spivonomist ) or live on a farm and likely have free eggs (@BrowningMachine) >
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3/ Texture is PERFECT. Fully cooked, but moist, not grainy nor crumbly.
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4/ I've got a backlog of ~6 doz eggs I'm working through right now. Eggs for kids+adult breakfast helps (1 doz/day).
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You lost me at "salad".
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(... but great thread! I grok and sympathize)
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My wife has found steaming them makes shelling significantly easier. Since fresh eggs can be difficult to peel.
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