A happy side-effect of quarantine is that I discovered the secret for cooking poached eggs without the albumen dispersing throughout the water. In other news, I'm down to my last 20 eggs.
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Is it the Ruhlmann (explained in his "Egg" book), so, probably, non-secret?
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Does it involve a utensil used for... not soup?
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No, though I've tried that before.
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