Recipe: Poached Eggs in the Shell

1- Let's take care of the eggs: bring 3 liters of water + 40 cl 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.

5- Shell your clams and keep them warm.
Finishing.
When eating, heat water then gently plunge your eggs for 30 seconds, then place them on a clean cloth.
The chopped whites, passed 15 seconds in the microwave then heat your pumpkin sauce.
Plating.
On very hot plates, the 2 eggs coated with your lumpy pumpkin sauce, a touch of egg whites in the center topped with clams and a few ba