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Vegetable oil, for frying
100g echalion shallots, thinly sliced
500 tub No.1 Natural Strained Greek Yogurt
6 tsp chiu chow chilli oil
4 tsp clear honey
2 tsp chopped dill
Soft flatbreads or pitta, warmed, to serve
Bring a pan of water to the boil, then carefully drop in the eggs and cook to your preference: 5-6 minutes will give you eggs with soft, jammy yolks. Once cooked, use a slotted spoon to remove the eggs, then plunge them into cold water to cool immediately. Gently roll them on a sturdy surface to lightly crack the shell, then put them back into the cold water. (Putting them in the water will help separate the shells from the eggs, making them easier to peel later.)
Pour vegetable oil into a saucepan to a depth that will cover the shallots. Heat the oil over a medium heat until hot, then fry the shallots – in batches if necessary – until crisp and light golden brown (2-4 minutes). Transfer to a plate lined with kitchen paper.
Peel the eggs and slice in half. To serve, spread around 125g yogurt onto each plate and top with 3 soft-boiled egg halves. Spoon 1½-2 tsp chilli oil (including the crispy bits of chilli) over each plate, in and around the yogurt and eggs, followed by a drizzle of honey. Scatter with the fried shallots and chopped dill. Serve with warm flatbreads or pitta for scooping up.
Typical values per serving when made using specific products in recipe
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