Jammy Eggs with Chili Crisp and Cold Yogurt

Steps

1. 1

   Bring a small pan of water to a full boil, around 100°C. Salted or not makes no difference here, whatever anyone tells you.

2. 2

   Lower the cold eggs straight in with a spoon and set a timer for 6 minutes 30 seconds. Keep the water at a brisk simmer, not a thrashing boil, so the shells do not knock and crack.

   
3. 3

   Move the eggs to a bowl of ice water the second the timer goes. Leave them 3 minutes - this stops the cooking dead and shrinks the egg away from the shell, which is the whole trick to peeling.

   
4. 4

   Stir the lemon zest into the yogurt and spread it across two small plates in a thick, uneven swoop.

5. 5

   Peel the eggs under a thin stream of cold water, halve them lengthwise with a wet knife, and set them yolk side up on the yogurt.

6. 6

   Spoon the chili crisp over, going heavy on the crunchy sediment from the bottom of the jar. Finish with the flaky salt and dill, and eat while the eggs are still a little warm against the cold yogurt.