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Easy
Published 2013
This simple salad demands some preparation, so I wrote the recipe down in a way that should enable you to prepare it an evening in advance. The result is so good that it’s absolutely worth the effort … so do try it.
Bring a medium saucepan of water to a boil and add a splash of vinegar to the water. Gently break an egg into a sieve. Gently shake the sieve to enable the watery part of the egg white to drain out (when using older eggs there will be more moisture then when using fresh eggs). Keep the water near boiling and stir it to make a little whirlpool
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