This unusual technique produces an orb that’s fried-egg crunchy outside and poached-egg tender inside. Choose a heavy saucepan that affords at least 2 inches of headroom above the oil. You’ll also need a frying thermometer and a metal strainer with a handle.

Inspired by “Eggs,” by Michel Roux (Houghton Mifflin Harcourt, 2006)

• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 bulb fennel, trimmed, thinly shaved
• 1 small shallot, slivered lengthwise
• About 3 cups peanut oil
• 1 egg

>> Dress: Whisk together olive oil, lemon juice and mustard. Season with salt and pepper. Toss with fennel and heap onto a plate.

>> Prep: Pile slivered shallots into a sieve with a handle. Crack the egg into a small cup with a handle. Line 2 plates with paper towels. Keep handy a timer, a wooden spoon and a slotted spoon.

>> Brown: Pour peanut oil into saucepan. Clip on the thermometer. Heat oil to 350 degrees. Lower in sieve. Fry shallots until brown, about 1 minute. Pull out sieve and invert shallots onto paper towels. Sprinkle with salt.

>> Fry: Bring egg cup to the surface of oil and gently tip in egg. It will immediately begin to fry and puff up. If any white spreads out, use the wooden spoon to gather it back. After 40 seconds, use the wooden spoon to turn over the egg ball. Fry 10 seconds more. Scoop out the egg with the slotted spoon and drain on paper towels.

>> Serve: Set crunchy egg over fennel salad. Season with salt and pepper. Scatter on shallots. Dig in. Serve 1.

Nutritional information unavailable.