Recipe: Poached Eggs in the Shell

1 Let's take care of the eggs: bring 3 liters (3.2 qt) of water + 40 cl (1.7 cups) of vinegar and a pinch of sea salt to boil.
Break each egg into a shallow saucer
then 1 by 1 pour them gently onto the boiling points (no more than 3 at a time)
using a wooden spatula or the back of a spoon, make the white cover the surface of your eggs, lower your heat, cook for 3 minutes, then with a skimmer, lift them
and place them in a bowl filled with very cold water then repeat the operation until the last ones.

2 Pour your clams into a saucepan, add the minced shallot, white wine, cream, a little roughly chopped flat parsley and give a good grind of pepper (no salt), cover and let your clams open (3 minutes), drain them with a skimmer into a bowl, leaving the cooking liquid in your pan.

3 Put it back on the heat then add your pumpkin dice, pepper, add nutmeg and grated ginger, cook 8 to 10 minutes, when the pumpkin is tender, just for 10 seconds with a fork, roughly crush your pumpkin flesh and let it reduce a little until the mixture is creamy.

4 Meanwhile, drain your eggs, place them on your work surface and remove (trim) the edges of the eggs, place these trimmings in front of you, chop them a little, salt and pepper, add a touch of rice vinegar and set aside.