Eggstatic

Ok - a word of warning to egg haters and vegans - this post may offend. And whilst I fully respect that everyone has their preferences on what they eat and equally what they don't, I have never been a closet eggnophile - I LOVE EGGS. There is something so rich and comforting about perfectly cooked eggs that is just so satisfying. And as much as some may try to deny it - I firmly believe that an egg makes a simple savoury dish look (and taste) fabulous.

I recently discovered a fail proof way to cook ni-tamago eggs - probably one of the best ways to enjoy the tastiest free range eggs you can get your hands on. Ni-tamago refers to the eggs that are most commonly found in ramen shops all over Japan - just set egg whites enveloping a creamy, gelatinous egg yolk that is still slightly ever so runny. Simply cook eggs straight out from the fridge in lightly boiling (not vigorously such that the eggs are tumbling around in the pot)water for approximately 7 minutes (for medium sized eggs). Remove and drop into an ice bath laced with malt vinegar (this apparently helps in the peeling process). Leave for approx 1/2 hour until the egg is completely cool - peel and eat.

They are fantastic paired with, as pictured above, Bovril noodles which I have previously blogged about, with Rosa's morcilla sausages on toast or simply by themselves.

Delicious.