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Whether soft-boiled and jammy or poached in the simmering broth, the yolk binds the flavors together.—The Learning Network, New York Times, 20 May 2025 The result, according to researchers led by chemist Pellegrino Musto, is that there are now many different cooking methods beyond the simple hard- and soft-boiled options.—Andrew Paul, Popular Science, 7 Feb. 2025 When served in certain kitchens at home or restaurant settings, the wheat noodles are often made from scratch, presented in a hearty, flavorful broth, and are often topped with hard- or soft-boiled eggs, corn, bamboo shoots, seaweed, bean sprouts, and protein such as beef, pork, shrimp, or chicken.—Daryl Austin, USA TODAY, 2 Jan. 2025
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