Poaching eggs from Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence (page 132) by Institut Paul Bocuse

  • eggs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Erin_Cooks_Good_Food on January 01, 2026

    Perfect technique for poached eggs, served with lobster, caviar and hollandaise on blinis for a New Year’s Day brunch.

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