Worcestershire egg tartine with lemony garlic mayo

The Guardian

23-07-2025

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.
When paired with skordalia, a lemony, garlicky Greek mayo, it becomes a little riff on oeufs mayonnaise.
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We use mustard greens at my restaurant Molli, in Melbourne, but any leafy greens you have in the fridge will work fine.
I like to crisp one side of the bread and leave the other soft and tender so you get tonnes of texture. We also top ours with salmon roe, but this is optional. The chilli crisp adds extra punch.
Though it only needs 20 minutes to prep, you'll need at least 24 hours for the eggs to marinate.
Makes 4 tartines
For the Worcestershire egg:
6 eggs
¾ cup Worcestershire sauce
1 cup water
¾ cup soy sauce110g brown sugar
For the skordalia:200g mayonnaise, I use Kewpie 1 ½ tbsp dijon mustard
1 ½ tbsp lemon juice
½ clove garlic, grated, microplaned or chopped very fine 100g fine bread crumbs A pinch of salt
For the tartine:1 bunch of greens, destemmed, washed, cut into 4cm long pieces and dried well1 tbsp oil, canola, vegetable or sunflower4 slices of good quality sourdough, cut into desired toast size 6 tsp chilli crisp Optional: 1 tsp of salmon or trout roe per slice, to garnish
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To marinate the eggs, bring water to a boil and drop in the whole eggs, cooking for exactly six minutes and 30 seconds. Once cooked, remove from the boiling water and immediately place into an ice bath until completely cold. Peel eggs and set aside.
Combine Worcestershire sauce, soy sauce, water and brown sugar in a bowl and whisk until the sugar is fully dissolved.
Put the eggs in a tall glass or plastic container (with a lid) and pour the Worcestershire marinade over them. It's easier to submerge the eggs when they are stacked on top of each other. Close the lid and let the eggs sit in the fridge for at least 24 hours, or up to 48 hours. The longer you leave it, the jammier the yolk and the firmer the white will get.
To make the skordalia, add all ingredients together in a mixing bowl and combine. Adjust the levels of garlic and lemon to your desired seasoning, then set aside.
Place a pan over medium heat, add oil and toss in the greens. Saute just until the greens wilt then remove the pan from heat and leave them to cool.
Toast the bread, or gently fry in a pan with oil. Either way, you want the toast to be golden brown.
To assemble, take the toasted bread and smear on a tablespoon of skordalia. Lay out the greens, making sure to cover the entire piece of toast. Cut Worcestershire eggs into quarters, then place them evenly across each piece of toast.
Spoon over chilli crisp and roe, if you're using, then eat while the toast is still warm.