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I loved these; however, I don't like messing around with the saucepan. So I put 1/3 c. water in a custard cup, added a couple drops of vinegar, then added the egg yolks. With my microwave, it took 25 seconds for them to be deliciously liquid and ready for spreading.

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DaneinMN July 10, 2010

Brilliant solution to the 'after meringues what do I do?' plus Michelle doesn't like egg whites! We do these on just thick toasted bread for breakfast or a snack. Salt is essential and IMHO white pepper is much better than black. Thanks so much for posting Regards, John

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The Dabblers May 22, 2010

What a wonderful idea, I love yolks but can do without the whites. I always over cook my yolk trying to get the whites done so they don't run.........YUK!!!!!! Guess what I am gonna go do right now?????? Thanks for sharing Lydia NM

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Lee from New Mexico August 27, 2007

This is my kind of egg no white. I needed egg whites for somethingelse so this worked out perfect. Tasted great. Quick and easy. Thanks Gina's. Bullwinkle.

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bullwinkle November 13, 2005

This is so yummy. I am a poached egg lover and these yolks on English muffins were tops. It is so simple and easy, but wonderful. I do recommend the salt and pepper to bring out the best flavor of the yolks.

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Ms B. January 23, 2005
Poached Egg Yolks