Ingredients
| 12 eggs (older eggs are easier to peel) | |
| 100g butter | |
| 3cm-piece ginger, peeled and grated | |
| 2 garlic cloves, thinly sliced | |
| 2 long red chillies, thinly sliced | |
| 2 spring onions, thinly sliced | |
| 1 tablespoon white miso paste | |
| 1 tablespoon rice vinegar | |
| TOPPERS | |
| mixed sesame seeds | |
| bonito flakes |
I’m in strong favour of boil-os (forget poached, I’ll reason with you another day). Despite their obvious ease, there’s also a lot of cooking-style variables that can enter the chat (time, when the water boils, etc.), but I don’t want to complicate things. It’s not necessary. We’re boiling for just over seven minutes, hoping for a jammy yolk, but you can also cook to your timing preference. Don’t go getting worked up over it.
THE SUBS
WHITE MISO PASTE splash of soy sauce
BONITO FLAKES roasted seaweed snacks / furikake / fried shallots
View the recipe collection recipe
Instructions
| 1. | Bring a large saucepan of water to the boil over a high heat. |
| 2. | Cook the eggs in the boiling water for seven and a half minutes. |
| 3. | Drain and run under cold water. (Plunge into iced water if you want to be exact.) |
| 4. | In a frying pan, melt the butter over a medium-high heat until it starts to brown. First it will foam for a while, so you’ve got time. |
| 5. | Add the ginger, garlic, chilli and the white ends of the spring onions. |
| 6. | Swirl and cook until the butter is brown and smells nutty. Take off the heat. |
| 7. | Stir the miso paste and rice vinegar into the butter until well combined. It will need a good smudging with the back of a spoon. Taste to see if salt is needed. |
| 8. | Peel the eggs, hopefully with ease, then slice in half. |
| 9. | Plate the eggs, yolk side-up, then spoon the miso butter on top. |
| 10. | Scatter with the sesame seeds, remaining green spring onion and the bonito flakes. |
| 11. | Eat with fingers, spoons or teeny-tiny toasts. |
This is an edited extract
from Happy Hour Snacks
by Bec Vrana Dickinson,
published by Hardie
Grant Books. Available
in stores nationally
from 3 September.
$44.99. Photography
by Chris Chen.