Œuf au plat coulant sur assiette chinoise avec eau bleue

A glossy, half-cooked fried egg, with a runny yolk emitting a thin wisp of steam. It sits on an ornate Chinese ceramic plate. Sliced spring onions surround the egg, with a sprinkle of pepper and salt on top. A knife and fork rest beside the egg. Next to the plate is a glass of ice-blue water.