“Poaching an egg: In a saucepan, boil 4 cups of water and add 2 tablespoons of red wine vinegar. Break the egg into a ramekin. When the water begins to boil, lower the heat until the water simmers gently, and then softly drop the egg into the water. When the egg white begins to congeal, use a spoon to shape into a ball and cook for 2 more minutes. Use a slotted spoon to remove the egg from the pan and place it in ice water or serve immediately.”


Cecile Delarue, Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France
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Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France Voilà!: The Effortless French Cookbook: Easy Recipes to Savor the Classic Tastes of France by Cecile Delarue
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