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2. Scientists developed a new method for the perfect boiled egg ...

   www.aol.com/perfect-hard-boiled-eggs-scientists...

   Lead study author Dr. Ernest Di Maio and his colleagues cooked 160 eggs, testing the different egg-boiling techniques and observing the changes in heat throughout each of the eggs.

3. Find Out If Your Eggs Are Fresh Using the Handy Dandy Egg ...

   www.aol.com/eggs-fresh-using-handy-dandy...

   It's pretty simple: Place an egg in a bowl of water. If the egg sinks, it's good; if it floats, it's gone bad. Here's why: Eggshells are very porous, so as time goes by, the egg loses moisture ...

4. How to Tell If Eggs Are Still Good - AOL

   www.aol.com/lifestyle/tell-eggs-still-good...

   But if you gently place the egg in a glass or bowl of water, you can see how fresh the egg is. ... should be the sniff test. If an egg passes all of the other tests but smells like sulfur, you ...

5. Water softening - Wikipedia

   en.wikipedia.org/wiki/Water_softening

   Water softening is the removal of calcium, magnesium, and certain other metal cations in hard water. The resulting soft water requires less soap for the same cleaning effort, as soap is not wasted bonding with calcium ions. Soft water also extends the lifetime of plumbing by reducing or eliminating scale build-up in pipes

6. Water purification - Wikipedia

   en.wikipedia.org/wiki/Water_purification

   Complete removal of ions from water is possible if the right conditions are met. The water is normally pre-treated with a reverse osmosis unit to remove non-ionic organic contaminants, and with gas transfer membranes to remove carbon dioxide. A water recovery of 99% is possible if the concentrate stream is fed to the RO inlet.

7. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   Stirring the water vigorously to create a vortex may also reduce dispersion. [4] The age of the eggs affects the cooking process. The white of a freshly laid egg is less likely to disperse. With an egg that is less fresh, the white is more likely to disperse, so acidulating the water will assist in preventing excessive egg white dispersal.