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Oeufs pochés

  1. Crack fresh eggs in sieve to remove the thin egg white.
  2. Prepare a pot of water with a splash of vinegar (about 1 tbsp per liter of water).
  3. Bring to a low simmer (not a boil).
  4. Pour the eggs in the pot.
  5. Cook for 3-4 minutes.
  6. Pat dry with paper towel.

Servir avec une sauce hollandaise ou turkish eggs.