Za'atar Jammy Egg Plate

• 150 g (3 large eggs) — Large whole eggs, raw
• 3 g za'atar seasoning — Za'atar seasoning
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 80 g, cut into spears — Cucumber with peel
• 70 g — Raw cherry tomatoes
• 5 g (1 tsp) — Fresh lemon juice
• 0.3 g (small pinch) — Fine salt
• 0.2 g (small pinch) — Ground black pepper

Method

1. 1Cook the jammy eggsBring a saucepan of water to a gentle boil, lower in the eggs.Look for: This cooking stage is complete and the food is ready for the next action.
2. 2Cook for 8 minutesCook for 8 minutes, then transfer immediately to ice water for 3 minutes.8 minLook for: Whites are fully set and yolks are jammy rather than runny.Safety: Lower eggs with a spoon to prevent splashing and cool them promptly.
3. 3Measure ingredients: Make lemon tahiniMeasure sesame tahini and lemon juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Make lemon tahiniWhisk tahini, lemon juice, and 10 ml water for 45 seconds until pale, smooth, and thin enough to drizzle.45 secLook for: The sauce falls from the spoon in a smooth ribbon without oily separation.Safety: Use potable water and a clean bowl for the ready-to-eat sauce.
5. 5Season and platePeel and halve the eggs, sprinkle them with za'atar, salt, and black pepper.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Plate with cucumberPlate with cucumber, tomatoes, and lemon tahini.2 minLook for: Each egg is visibly coated with za'atar and the vegetables remain crisp and dry.Safety: For higher-risk diners, cook eggs until yolks and whites are firm at 160°F.