text_original: When you have the stock made quite hot, when it begins to boil, then you do not need to stir it; but let it boil until the egg rises to the surface in the form of a thick, white scum, and the soup underneath looks perfectly clear, like sherry wine.
text_transcription: WHEN YOU HAVE THE STOCK MADE QUITE HOT WHEN IT BEGINS TO BOIL THEN YOU DO NOT NEED TO STIR IT BUT LET IT BOIL UNTIL THE EGG RISES TO THE SURFACE IN THE FORM OF A THICK WHITE SCUM AND THE SOUP UNDERNEATH LOOKS PERFECTLY CLEAR LIKE SHERRY WINE
phonemes: wˌɛn juː hæv ðə stˈɑːk mˌeɪd kwˈaɪt hˈɑːt, wˌɛn ɪt bɪɡˈɪnz tə bˈɔɪl, ðˈɛn juː duːnˌɑːt nˈiːd tə stˈɜːɹ ɪt; bˌʌt lˈɛt ɪt bˈɔɪl ʌntˈɪl ðɪ ˈɛɡ ɹˈaɪzᵻz tə ðə sˈɜːfɪs ɪnðə fˈɔːɹm əvə θˈɪk, wˈaɪt skˈʌm, ænd ðə sˈuːp ˌʌndɚnˈiːθ lˈʊks pˈɜːfɛktli klˈɪɹ, lˈaɪk ʃˈɛɹi wˈaɪn.