The hard boiled yolk can be frozen with the appropriate preparation. The boiled egg white, however, will turn rubbery, tough, and damp when frozen, making it unpleasant to eat. Pull apart the egg whites and eat or discard them, leaving only unbroken hard boiled egg yolks. Carefully place the egg yolks at the bottom of the pan in a single layer. Cover with enough water to fill the pan at least 1 inch (2.5 cm) above the top of the eggs. Bring the water to a boil quickly. Cover the pan to speed up this process. Remove the pan from the heat and let stand 10–15 minutes. Remove the yolks with a slotted spoon if you have one, or use a ladle to carefully place them on a colander or sieve for draining. Package in freezer-safe containers and seal tightly.
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One-sentence summary -- Separate out the yolk. Place the egg yolks underwater in a saucepan. Bring to a boil. Remove from heat and wait. Drain before freezing.


Meanwhile, grease a baking dish with nonstick cooking spray or shortening. Alternatively, you could line the bottom of the dish with aluminum foil or parchment paper. The important thing is simply to keep the meat from sticking to the bottom of the pan. Mix together the Parmesan cheese, egg, butter, onion, garlic, cumin, rosemary, and tarragon in a small to medium mixing bowl until well combined. Make sure that the dish has a fairly wide mouth so that you will be able to easily dunk the frog legs in and out of it. Dip each frog leg in the cheese and egg mixture, coating both sides. Let the excess drip off before dredging all sides of each frog leg in bread crumbs. The bread crumbs should be spread out on a wide plate or in a large bowl with shallow sides. Spoon any remaining mixture over the frogs' legs once all have been coated and placed in the dish. The frog legs should be spread out in an even, single layer. Do not stack the legs into multiple layers, since doing so could lead to uneven cooking. Cook, uncovered, for about 1 hour in your preheated oven. You should not need to stir or toss the frog legs as they cook, but if the top appears to be browning well before the end of the full cooking time, you can carefully reach in with a pair of tongs and turn the pieces over to expose the other side. Sprinkle with salt, to taste, and serve immediately.
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One-sentence summary -- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine the coating ingredients. Coat the frogs' legs well. Transfer the frog legs to your prepared baking dish. Bake until golden brown. Serve hot.


You can use any type of wooden dowels, rolling pins, or spoon handles to drape the spun sugar. Since it's a matter of personal preference, you can try using one large rolling pin or several wooden handles. Cover your counter space and floor with foil. This will make clean up easier since the sugar may fall and harden. If you'd like to use several wooden handles or dowels, consider taping them to your counter space so they don't fall while you're spinning the sugar. Keep them several inches apart so you can pull the sugar between them. Dip the tines of one or two forks into your bowl of sugar syrup. Raise them up so the biggest drips of syrup fall back into the pan. Working quickly, point the fork tines down over the wooden dowels, handles, or rolling pin and wave your wrist back and forth. Moving your wrist quickly while the sugar falls will create thin delicate strands of sugar that you can form and work with. The strands of sugar will cool very quickly and you should be able to gently loosen them from the wood. Gather the strands of sugar together in your hands. Loosely cup your hands together so that the sugar strands form a small nest. Continue pulling and forming the strands to create as many nests as you need. Make sure your hands are cool when working with the spun sugar or else the thin strands may begin to melt. Since the nests are made of delicate sugar strands, they'll begin to absorb moisture from the air. You should serve the desserts with sugar nests immediately (or at least within an hour). If you must store them for a little while before serving, place the nests in an airtight container with parchment and silica packets (to absorb the moisture). This can help store them for up to one day.
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One-sentence summary --
Ready your work space. Spin the sugar. Gather and form the nests. Use your spun sugar nests.