The term drown can have two meanings: the most classic indicates a system of cooking eggs without shells in water, or «poached». The second qualifies a dessert or ice cream drowned in a liquid (coffee, liqueur, chocolate), in Italian called "affogato".

To prepare poached eggs, proceed as follows:

1 Boil a liter of salted and acidulated water in a saucepan with a tablespoon of vinegar; shell an egg on a plate.

2 Lower the heat so that the water only keeps a thrill and let the egg slip in.

3 With one or 2 tablespoons bring the egg white over the yolk so that it remains wrapped in it and cook for 3 minutes.

4 Take the egg with a slotted spoon, transfer it to absorbent paper to dry it, then trim the egg white smudges. The other eggs are cooked in the same way and served on croutons.