Perfect Scrambled Eggs | America's Test Kitchen
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You don’t have to boil store-bought gnocchi to get great results. Try pan-frying it on one side instead for a golden, crispy outside and a light, pillowy center — more texture, more flavor, and way more weeknight potential. | America's Test Kitchen
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Instead of a cold-water start, we place cold eggs directly into hot steam, which rapidly denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane. The shell slips off easily to reveal smooth, unblemished hard-cooked eggs. | America's Test Kitchen
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