Peel and cut the potato into smaller pieces and boil until cooked.

Drain and add the rest of the ingredients to the yolk and mix to a smooth batter. Taste and add more salt and turmeric to taste. If you want the yolk more runny then add more cream.

Mix all ingredients into white in a bowl (it should be quite watery)

Heat a non-stick frying pan and add 1 tablespoon of oil. Pour about 2 tablespoons of the egg white mixture to the frying pan (try pouring it so that it becomes quite thin otherwise it will taste more like a pancakand fry under a lid for about 30 seconds. Then pour a click of the yolk on the white and fry under lid for another 30 seconds. The "egg" is ready when it starts to become crunchy at the edges.

Use a flat spatula to move the "egg" from the pan. Serve on a sandwich, as part of an English breakfast or eat exactly as it is.