Strands Help, Hints & Clues for Today, February 3

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Today is February 3rd! If you’re excited to uncover the solutions for today’s Strands puzzle, look no further! Here, you’ll find not only the answers but also the hint and daily theme. Strands is an intriguing word game created by The New York Times. Each day, players aim to discover words linked to a specific theme provided by the game. One unique aspect of this game is the spangram – a word or two-word phrase that spans across opposite sides of a grid. Good luck and have fun!

Here are the answers, as well as the hint and theme for today, February 3’s NYT Strands.

Strands hint and theme for February 3

The hint for today’s NYT Strands answer is breakfast. Meanwhile, the theme is Order Up!

Given the previous suggestion and topic, the responses are related to a well-known breakfast dish served at restaurants.

Meanwhile, the other hints to help you arrive at the answers include:

  • Omelette or bullseye are versions of how the food is made.
  • Initials of each of the answers – SC, CO, BO, BA, PO, BA, PI, MA

What are the Strands answers for today, February 3?

Today’s Spangram solution is MAKINGEGGS, which signifies the process of preparing eggs in various methods. The Spangram stretches from the left edge of the fourth row and encompasses the central four squares on the third row. It continues to the end of the fourth row, then moves to the middle four squares on the fifth row.

Additional responses pertaining to the topic cover various methods for preparing eggs include:

1. Scrambling (mixing beaten eggs with milk or cream, then cooking over heat until set)
2. Boiling (placing eggs in boiling water and simmering until cooked to desired doneness)
3. Poaching (slowly cooking an egg in simmering water without stirring, often wrapped in a cloth or poaching pouch)
4. Fried (cooking an egg in hot oil or fat over direct heat, such as frying, scrambling, or sunny-side up)
5. Baked (placing beaten eggs into a dish and baking in the oven for a custard-like texture)
6. Hard-boiled (fully cooking hard-shelled eggs by immersing them in boiling water then cooling them quickly)
7. Soft-boiled (partially cooking an egg with a runny yolk, usually served with the shell intact).

  • SCRAMBLE – top-left corner of the grid.
  • CODDLE – top-right corner of the grid.
  • BOIL – middle portion of the third row
  • BASTE – lower left corner
  • POACH – starts from the right side of the fifth row. It then goes to the middle of the sixth row.
  • PICKLE – lower-middle portion of the seventh and eighth rows
  • BAKE – lower-right portion of the grid.

Among all these terms, it appears that ‘scramble’, ‘boil’, and ‘poach’ are the ones you’re likely to encounter most frequently when discussing egg cooking methods, as they are commonly used in this context.

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2025-02-03 12:40