Never crack eggs directly into a pan-always crack them into a cup or ramekin. It's the only way to make sure they cook evenly, and you can pour them into the pan right where you want them. Never flip the food up and bring the pan down. Try to meet the food with the pan as best as you can, thus preventing a hard-and potentially yolk-busting-landing.
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Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.