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The Culinary Repost on Instagram: "Chef Jacques Pépin explains the science behind tenderness: when egg whites boil too fast, albumin proteins tighten and turn rubbery. Keep the water at a gentle simmer. Nine minutes is all you need for a tender white and creamy yolk. Once cooked, pour out the hot water, shake the pan to crack the shells, and cool the eggs under running water. The result perfectly smooth, easy to peel eggs every time. Technique over luck. Precision over guesswork. Would you try t
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