Crispy breaded soft-boiled eggs with dill and garlic sour cream

Bring water with a pinch of salt to a boil in a medium saucepan. When the water is at a rolling boil, gently lower 4 fridge-cold eggs into it using a spoon.

Cook the eggs for exactly 6 minutes so that the whites set, but the yolks remain perfectly creamy and runny. Meanwhile, prepare a bowl of ice water.

Once the cooking time is up, transfer the eggs immediately into the ice bath and let them cool completely for 5 minutes. Then gently tap the shells and peel them with delicate movements.