Cooking instructions:
Place the eggs in a saucepan with the water and teabags and set over a medium heat. As soon as the water starts to boil, time the egg to cook for 1 minute. Carefully remove the egg with a spoon and place in a tea towel. Lightly crack the outer shell on a hard surface, then return the egg to the tea and cook for another 3 minutes. Remove from the liquid and allow to cool slightly. Carefully remove the shell, leaving the membrane intact (if you remove the membrane, the pattern will be paler). S erve with toasted rye bread, Ayrshire butter, Malden salt and lime zest. Cook’s tip: The pretty pattern on the toast is made using a toasting iron. Per serving: 1 100.5 kJ, 15.4g protein, 15.6g fat, 13.2g carbs |