Fried poached eggs

Use the freshest eggs; their thicker whites and yolks hold their shape. Do not salt the poaching water, which spreads the white; add white vinegar instead.

Pre-cook each egg in its shell in simmering water for 10 seconds, then remove it; this lets the white take the shape of the egg.

Crack the egg into the centre of a whirlpool and cook about 3 minutes; the water must not boil but sit around 185F / 85C, the poaching temperature.

Lift the egg out and transfer to an ice bath to stop the cooking.

Beat an egg with a pinch of salt. Coat each poached egg in flour, then the egg mixture, then bread crumbs.

Heat a frying pan on medium-high, melt a fair amount of butter and fry the breaded eggs on both sides until golden brown.

Drain on paper towels, season with salt and pepper and serve immediately.