Place the potato into a pot, cover with cold water and add a teaspoon of salt. Bring to the boil and cook until done, then drain and mash with the Parmesan and all but
Unroll 40 cm of plastic wrap then fold it to create a double-thickness piece 20-cm long without any air bubbles in it. Make four of these. Line four tea cups with these sheets and divide
Pull the plastic wrap edges together, then, making sure you squeeze out any excess air, create what would best be described as a huge tear-drop with the egg in the centre. Put a rubber band or kitchen tie around the top to seal each bag.
Divide the mash amongst four small warmed plates. Carefully unwrap the eggs, it may be helpful to snip them open with a pair of scissors. Place each egg and its cooking ‘juices’ on the mash, drizzle with the reserved black vinegar then scatter over the remaining spring onion and Parmesan shavings and eat piping hot.
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