[QUOTE=Hunter Hawk]
Was that Tom Douglas (the salmon battle)? I’ve had something similar at one of his restaurants as a side for braised pork belly. For that dish, they lightly poached a duck egg, covered it with herbed bread crumbs, then deep-fried it. The white was just cooked, and the yolk was warm and runny.
[/QUOTE]
That was the DeChellis/Flay battle, which was just this last weekend (Battle Chicken Eggs). It looked really, really tasty. I need to try it some day.
It was yolks only, though. No whites for this deep-fried egg.