Melbourne chef Caitlin Koether gives eggs on toast a remix with jammy marinated eggs, leftover greens and chilli crisp
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There is nothing quite like a ramen egg: perfectly sweet, salty and full of umami. Its satisfying jammy yolk comes from the process of marinating in a savoury liquid, soy.
Everything we love about soy sauce can be found in Worcestershire sauce, so I thought I’d swap out the soy in a ramen egg. The result is addictive.
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