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By Ole Mouritsen and Klavs Styrbæk
Published 2017
Eggs, twelve ways: (top) hard-boiled egg, egg cooked with onion peels and brined, and fried egg; (middle above) egg in mayonnaise, egg in soufflé, and egg pickled in vinegar; (middle below) scrambled egg, omelet, poached yolk; (bottom) frittata, poached egg, and raw egg.
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