Ingredients
1/2 cauliflower
3 tbsp butter
1/2 tsp salt
1/3 cup almonds
1 clove garlic
1/2 tsp nutmeg
Lemon juice
Clives
2 tsp mustard seeds
2 eggs
2/3 cup water
9% vinegar
Divide the cauliflower into florets. Melt the butter in a large skillet, add salt, and stir. Add the cauliflower florets, finely chopped almonds, and crushed garlic. Sauté, stirring constantly, until golden brown. After 5 minutes, add the nutmeg, and after 10 minutes, add the remaining ingredients.
Prepare the egg so it can be poured quickly—by cracking the top, for example. Or crack the egg into a cup and keep it ready. Add vinegar and salt to a saucepan of water and bring to a boil.
Briskly stir the boiling water (not too boiling!) with a spoon in a circular motion to create a vortex in the saucepan. Quickly pour the prepared egg into the center of this vortex. The vortex should be as steep as possible, and the egg should be lowered as close to the water as possible. This will help it retain its shape and prevent it from crumbling into tatters.
Simmer for 1.5-2 minutes, until the white sets and the yolk remains runny. The water shouldn't boil vigorously, but should simmer evenly (with small bubbles). Continue to gently stir the water so the egg floats in a circle and cooks evenly.
Carefully scoop out the egg with a slotted spoon or spoon. Drain. Trim off any excess white tails (if any, of course!). Once you get the hang of it, the egg will be almost perfectly smooth.