Poached eggs (strained)

Pour the eggs into a fine mesh strainer so the loose whites drip through and the firm whites and yolks stay behind; tip them back into a bowl.

Salt a small pot of water; no vinegar is needed once the loose whites are removed.

Lower the eggs very gently into the water.

Variation: for many eggs or a perfect torpedo shape, stir a vortex and drop the eggs into its centre.

Flip the eggs once so the bottoms, against the hotter pan, do not overcook.

Cook up to a few minutes for a firmer set, or less for loose; lift onto the beef rice bowl and garnish with scallions.