{speaking of eggs – jammy eggs are my jam!}

it’s hard for me to believe that there was a period of time in my life when i simply did not like eggs. like, what?!

but thankfully that has changed and now i love love love them. i think it’s so interesting how they can be prepared so many different ways. fried, baked, poached, boiled, in a salad, on toast, in baking… the egg is for sure “eggcelent” (pun intended).

i think i am still trying to perfect the “jammy egg.” it’s always been my favourite way to enjoy eggs… that creamy custardy center, that’s the key. recently, i was experimenting with the jammy eggs that typically accompany a good bowl of authentic ramen, which i have been fully craving lately. so, i did a bunch of research and tried to make them in the food and foto kitchen.

i cooked them in boiling water for 6 minutes, then transferred them to an ice bath until fully cooled, then peeled and stored in the fridge in a mixture of coconut aminos, soy sauce, rice wine vinegar, and sesame oil for about 24 hours. when serving, i sprinkled with sesame seeds.

for a first time try, i think they turned out pretty good! I devoured three of them this morning!