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Egg cooked in a Scanpan titanium-ceramic non-stick pan (plain): some weird hybrid between fried and poached egg. Some sticking, but the pan is allegedly immune to metal cooking tools, which I used. White, firmness to taste, no real browning at moderate heat; yolk, kinda warm and runny.
Next up, the depleted yolk omelet (because omelets should be at least pale yellow).
[The photographer accidentally ate the dry-poached egg during staging.]