Eating In

You will need: some eggs – the fresher the better as the white needs to be firm, a pan of simmering water acidified with a dessertspoon of vinegar, a bowl of iced water, a plate of white flour, a plate of beaten egg, a plate of breadcrumbs, a second pan of oil about 3 inches deep for deep frying and a slotted spoon. Break an egg into a ramekin or other small dish. When the water is simmering (but not fast boiling) make a whirlpool in the centre and drop the egg gently into it. Poach for about 4 to 5 minutes and remove with a slotted spoon to the bowl of iced water. Repeat for as many eggs as you need. When the eggs have cooled down, take them out and drain on some kitchen paper. Roll the eggs in the flour, then the beaten egg and then the breadcrumbs. Then repeat the beaten egg and breadcrumb stage. Let them rest for five minutes so that the flour, beaten egg and crumbs mix together. Deep fry the eggs in about 3 inches of hot oil for 2 or 3 minutes until they are golden brown. Remove and drain on kitchen paper. As a starter you can serve them with some asparagus and some thinly sliced ham such as prosciutto. Or they would also look good on top of a nice piece of white fish, such as hake