Worcestershire egg tartine with lemony garlic mayo – recipe | Australian food and drink

There may be nothing fairly like a ramen egg: completely candy, salty and stuffed with umami. Its satisfying jammy yolk comes from the method of marinating in a savoury liquid, soy.Every little thing we love about soy sauce could be present in Worcestershire sauce, so I believed I’d swap out the soy in a ramen egg. The result’s addictive.When paired with skordalia, a lemony, garlicky Greek mayo, it turns into slightly riff on oeufs mayonnaise.We use mustard greens at my restaurant Molli, in Melbourne, however any leafy greens you might have within the fridge will work tremendous.I wish to crisp one facet of the bread and depart the opposite mushy and tender so that you get tonnes of texture. We additionally high ours with salmon roe, however that is optionally available. The chilli crisp provides further punch.Although it solely wants 20 minutes to prep, you’ll want not less than 24 hours for the eggs to marinate.Caitlin Koether’s Worcestershire egg tartine served at Molli. {Photograph}: Griffin Sim/The GuardianCaitlin Koether’s Worcestershire egg tartine – recipeMakes 4 tartinesFor the Worcestershire egg: 6 eggs ¾ cup Worcestershire sauce 1 cup water ¾ cup soy sauce110g brown sugarFor the skordalia:200g mayonnaise, I exploit Kewpie 1 ½ tbsp dijon mustard1 ½ tbsp lemon juice½ clove garlic, grated, microplaned or chopped very tremendous 100g tremendous bread crumbs A pinch of saltFor the tartine:1 bunch of greens, destemmed, washed, minimize into 4cm lengthy items and dried well1 tbsp oil, canola, vegetable or sunflower4 slices of excellent high quality sourdough, minimize into desired toast dimension 6 tsp chilli crisp Elective: 1 tsp of salmon or trout roe per slice, to garnishskip previous e-newsletter promotionSign as much as Saved for LaterCatch up on the enjoyable stuff with Guardian Australia’s tradition and life-style rundown of popular culture, traits and tipsPrivacy Discover: Newsletters might comprise information about charities, on-line advertisements, and content material funded by exterior events. For extra info see our Privateness Coverage. We use Google reCaptcha to guard our web site and the Google Privateness Coverage and Phrases of Service apply.after e-newsletter promotionTo marinate the eggs, carry water to a boil and drop in the entire eggs, cooking for precisely six minutes and 30 seconds. As soon as cooked, take away from the boiling water and instantly place into an ice bathtub till utterly chilly. Peel eggs and put aside.Mix Worcestershire sauce, soy sauce, water and brown sugar in a bowl and whisk till the sugar is absolutely dissolved.Put the eggs in a tall glass or plastic container (with a lid) and pour the Worcestershire marinade over them. It’s simpler to submerge the eggs when they’re stacked on high of one another. Shut the lid and let the eggs sit within the fridge for not less than 24 hours, or as much as 48 hours. The longer you allow it, the jammier the yolk and the firmer the white will get.To make the skordalia, add all components collectively in a mixing bowl and mix. Regulate the degrees of garlic and lemon to your required seasoning, then put aside.Place a pan over medium warmth, add oil and toss within the greens. Saute simply till the greens wilt then take away the pan from warmth and depart them to chill.Toast the bread, or gently fry in a pan with oil. Both method, you need the toast to be golden brown.To assemble, take the toasted bread and smear on a tablespoon of skordalia. Lay out the greens, ensuring to cowl your complete piece of toast. Lower Worcestershire eggs into quarters, then place them evenly throughout each bit of toast.Spoon over chilli crisp and roe, in the event you’re utilizing, then eat whereas the toast continues to be heat.