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While you’re noodling around our guide, scroll down a bit check out our photo gallery, which is the work of photographer Jason Janik, who wanders the fairgrounds on the regular to capture the moments ...

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Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.