Poached egg with spinach, beef mixture

This is the kind of beach that hurts when you walk on it barefooted. 

The second half of the rib-eye steak seared earlier here.

Frozen spinach rid of excess moisture which turns out to be a lot. Ricotta to lighten the spinach. Onion and garlic and spices to flavor all that. Sour cream instead of regular cream to loosen further and to introduce a trace of acid, otherwise, lemon or a sprinkle of vinegar.

The egg is a double-yolk egg and that is like winning the egg lottery and you can only win the egg lottery if you play the jumbo eggs.

The poaching water contains generous but cheap vinegar and it never boiled, plus it never boiled at Denver which is 10 degrees lower in  Farenheight Farenheit F degrees than at sea level, so about 180℉.

The poached egg was cleared of goofy loose albumen while still in the pot. The yolks were lifted with a regular serving spoon and the remaining goofy extra albumen trimmed by running the edge of the spoon across the inside of the pot all the way around until the spoon is trimmed 360º, or nearly, the spoon handle interferes with complete spoon edge trimming.

Manipulating eggs this way by controlling the temperature of the poaching liquid and not being carried off with the idea that the water must be simmering shows confidence of understanding the ranges within which egg albumens and egg yolks denature and the whole trimming off of the extra freeform albumen is terribly elegant. Look at the way it spills out, it is a little yolk bladder that can be placed on anything to provide a wonderful perfectly thick sauce.