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Combine 4 large egg yolks, ¼ cup brewed espresso or strong coffee, room temperature, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 2 Tbsp. sugar in a heatproof mixing bowl.

These will be the bottom biscuits. Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter. Put the cut-out centre circles onto the other lined baking tray.

For the folded eggs 1 portion cooked short-grain rice (50-75g/1¾oz-2½oz uncooked rice or about 150g/5½oz leftover cooked rice) 2 free-range eggs 2 tsp extra-virgin olive oil sea salt, to taste ...