Jammy eggs on sourdough — cookly.recipes

Six and a half minutes, ice, and a peel that does not tear the white.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Small saucepan, Slotted spoon
Allergens: Gluten, Egg
Method: 19 steps · 8 photographed · 3 filmed
Components: 3 made from scratch
Films: 2, 6 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Whipped avocado

Ripe avocado beaten with lemon and salt until smooth enough to hold a spoon track.

Mashed avocado weeps and slides off toast; whipped, it spreads thin and stays where you put it.

Avocado000 g
Lemon000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 12 min
Hands-on: 10 min

Makes About 200 g, enough for 2 thick slices · best within 4 hours, surface covered

Same day, no more than four hours out, or it greys

Weights and method unlock on purchase

Chilli oil

Film

Oil heated to 130 °C and poured over chilli flakes, garlic and spices — hot enough to draw out colour and scent, not to scorch them.

Jarred chilli oil tastes of stale fried garlic; poured at the right heat this stays red and fragrant.

Chilli flakes000 g
Sunflower oil000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 9
Time: 13 h
Hands-on: 20 min

Makes About 350 ml · keeps 1 month refrigerated

At least a day ahead — it is harsh for the first twelve hours

Weights and method unlock on purchase

Sourdough

Film

A slow loaf leavened with a flour-and-water starter instead of yeast, baked in a covered pot.

Most shop sourdough is yeasted dough with added acid; a real crumb holds a wet topping without going soggy.

Strong white flour000 g
Wholemeal flour000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 14
Time: 1 days
Hands-on: 45 min

Makes One 900 g loaf · 3 days cut-side down, 3 months sliced and frozen

Two days out — build the levain the night before you bake

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Eggs000 g
Sourdough000 g
Avocado000 g
Lemon000 g
Olive oil000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

2 films · 6 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING3:00

Egg freshness and why it changes the peel

TECHNIQUE3:00

Peeling without tearing the white

METHOD

STEP BY STEP — 19 STEPS

8 photographed · 3 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 8 of the 19 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.

Hardest step: peeling without tearing the set white — step 11 of 19.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 13 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

2 things Noa Ben-Ari watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Timing adjusted for fridge-cold eggs
What to do about it
02
Altitude correction
What to do about it

The chef's hidden note

The timing adjusted for fridge-cold eggs and for altitude.

Written by Noa Ben-Ari. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

1054 verified cooks · 91% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

1054 people cooked it, 91% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription