Crispy poached eggs

Crack the egg into a little bowl without breaking the yolk; tip the bowl to the edge to pour off the runny outer white, turning it 45 degrees and repeating, keeping the thick white.

Bring water with plain white vinegar to a gentle simmer, not a boil, and spin it into a vortex.

Lower the bowl to the water's edge and release the egg; poach about two and a half minutes until the white is fully set and the yolk runny.

Lift it straight into ice water to stop the cooking. Poached eggs chilled this way keep a couple of days and are revived in simmering water for a minute to a minute and a half.

Dry the poached egg very well on paper towel.

Beat the eggs hard until homogenous; dredge the poached egg in flour, coat it in egg and let the extra drip off, then cover in panko; no double dip.

Fry in oil at 350 to 360 a couple of minutes, basting, until golden brown, flip and colour the bottom; keep the yolk runny.

Drain on paper towel and season with a little salt and pepper.

Variation: Serve on avocado toast with a touch more parsley, salt and pepper.

Variation: Serve on black squid ink pasta with Parmesan, a drizzle of good olive oil and fresh ground pepper.

Variation: Serve on creamy polenta with asparagus and mushrooms, salt, pepper and freshly grated Parmesan.