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  2. Poached egg - Wikipedia

    en.wikipedia.org/wiki/Poached_egg

    An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.

  3. Species affected by poaching - Wikipedia

    en.wikipedia.org/wiki/Species_affected_by_poaching

    African elephants continue to remain a high target for poachers and some researchers have estimated that African elephants may be extinct in 25–50 years in the wild. [34] African elephants have experienced a 60-70% decline in population in two decades, 1979–2002. [35]

  4. Poaching - Wikipedia

    en.wikipedia.org/wiki/Poaching

    The well-armed people set against the representatives of the state were known as bold poachers (kecke Wilderer). [4] Some poachers and their violent deaths, like Matthias Klostermayr (1736–1771), Georg Jennerwein (1848–1877) and Pius Walder (1952–1982) gained notoriety and have had a strong cultural impact, which has persisted until today ...

  5. Egg Prices Plummeted 45% — Here’s the Cost for a Dozen at ...

    www.aol.com/egg-prices-just-plummeted-32...

    Target Good & Gather Large White Eggs (1 doz.): $1.59. You can also purchase 18 eggs for $2.39. If you want to splurge, Eggland's Best eggs are selling for $3.49 per dozen right now at Target.

  6. Why the Black Crested Gibbon Needs Your Help - AOL

    www.aol.com/why-black-crested-gibbon-needs...

    Gibbons are very unique, which makes them a target for hunters and poachers who want to capture the animal for sale in the exotic pet market. Gibbons are frequently hunted and sold internationally ...

  7. Poaching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Poaching_(cooking)

    Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]