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David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

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Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

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