Martha Stewart Living - - Contents -

Take every meal up a notch with our food ed­i­tors’ top tech­niques, se­cret weapons, and in‑a‑pinch recipes.

For per­fect pops of nu­tri­tion, bring a saucepan of wa­ter to a boil; re­duce heat to medium-low. Gen­tly lower large room-tem­per­a­ture eggs into the wa­ter. Cook at a bare sim­mer un­til the eggs reach your de­sired con­sis­tency. Drain; place in an ice­wa­ter bath for one minute. Re­frig­er­ate, un­peeled, for up to three days.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.