SOFT-BOILED EGGS WITH SHRIMP CHILLI OIL
One day I came home starving to find that all I had was eggs and chilli oil, so this recipe was born. Soft-boiled eggs are my favourite and eating them with shrimp chilli oil is just the best snack.
Serves 2–4
2 medium free-range eggs, at room temperature
2 tbsp Shrimp Chilli Oil (here )
Bring a saucepan of water to the boil. Lower the eggs in with a spoon. Boil for 6 minutes, remove and drop them into ice-cold water to stop the cooking process.
When cool, peel away the shells and halve the eggs lengthways. The yolks should still be runny. Drizzle the Shrimp Chilli Oil over the eggs (a light drizzle, or a heavy dolloping for the hard core).
TIP: Use good-quality eggs for this dish as you want rich, runny yolks. I used Burford Brown or Cornish Legbar eggs.
