The result - variable, ranging from a little strippy to Spence's benchmark "like an egg that has no shell on it". I think the variability was due to operator issues. If in doubt, replace.
But they scrubbed up well, even the visually un appealing ones
And Andre's suggestion of truffle got a ride, too. When out at the marvelous Bottega Rotolo yesterday I picked up a truffle/mushroom sauce. Something new for me that made it great.
And I learnt two other things.
Spence must like his toast darker than me because his timing benchmark of "pull the eggs out when the toast pops" left a little uncooked white in the egg.
The other is to gently shift the egg off of where it lands in the pan. (almost stirring, as you might do with a Mongolian steamboat). The cleaned (but not completely) pan shows how the eggs caught a little on the bottom of the pan.
Still, my 15 year old son of high culinary standards is also converted to the idea that a well poached egg is the very best way to have one. Come on chookies - keep at it
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