I didn't ask how he named this dish, but I can only assume that it was inspired by an onsen tamago. And while I never had the first version, it seems like one big difference with this new version is that the eggs are now caramelized like a crème brûlée. Yes, that made it sweet, but he offset it with a generous dose of salt too, thus becoming something that I rather enjoyed, especially with the anchovy butter than he used. Either way, I love how he fiddles with different ingredients every time I come here; the bacon and leek one today was pretty good too.
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