Saw this again last night. It was all about eggs. Not sure about the bacon and egg ice-cream, but otherwise all pretty good.
I don't consider myself a bad cook but I've always been useless at poaching eggs. I know it's simple but I nearly always make a balls-up so I'll be giving his technique a go. Apparently only use the freshest eggs, crack them onto a slotted spoon so that the most watery of the albumen falls through, then put an upturned plate in the bottom of the pan of water (so that there isn't direct heat on the eggs - then the rest is a bit cloudy, I'll have to watch it again - I think it was bring the water up to 90degC and leave the eggs in there for 4 mins?
Anyway, I shall give it a try.
Posted: 2012-01-12 13:05:26