Textures of Egg: Crispy Poached Egg with Warm Bacon Fat Sabayon

Poach two whole eggs in gently simmering water with a drop of vinegar for exactly 3 minutes so the whites are just set but the yolks remain completely liquid. Transfer immediately to an ice bath to stop cooking. Drain and dry gently on paper towels. Pulverize the pork rinds in a food processor until they form a dust-like flour. Roll the chilled poached eggs delicately in the pork rind dust to coat. Heat the lard to 190 degrees Celsius and flash-fry the coated eggs for 15 seconds until golden and crispy. Drain on paper towels.

In a heatproof glass bowl set over a pot of gently simmering water, whisk the two egg yolks with the apple cider vinegar and one teaspoon of water. Whisk vigorously until the mixture doubles in volume and becomes pale and thick. Slowly drizzle in the warm, rendered bacon fat in a thin stream, whisking constantly to create a highly aerated, warm, savory foam. Season to taste with smoked flake salt.

Pool a generous pool of the warm bacon fat sabayon in the center of shallow heated bowls. Carefully nestle one crispy-crusted poached egg directly in the center of the sabayon. Pierce the egg immediately before serving to allow the rich yolk to mingle with the warm foam.