Is there any feeling more satisfying than cutting into a soft-boiled egg and realizing you freaking nailed it? I’ll embarrass myself by admitting it either do a little jump for joy or exclaim “yes!” This mini celebration has become more of a common occurrence lately after I feel like I seemingly unlocked the key to the perfect cook.
After a lot of trial and error, and putting my faith into Kenji Lopez-Alt of Serious Eats, here’s what I learned.
It’s not as complicated as you make it out to be.
- Bring a pot of salted water to a rolling boil.
- Place egg(s) into the boiling pot for six minutes (set a timer)
- Place eggs into a bath of ice water for 3-4 minutes
- Peel eggs under running chilled water
- Slice and be impressed
I like to serve my soft-boiled eggs over avocado toast sprinkled with a dusting of Furikake, a Japanese seasoning containing a mixture of dried fish, sesame seeds, chopped seaweed, sugar and salt). I also recommend trying the eggs over pork rillette, which I picked up from the Fort Greene Park Greenmarket over the weekend.
Speaking of Farmers Markets, after a recent trip, I finally understood the hype of buying really good eggs. It make a real difference in terms of quality and color (the egg yolks alone are worth the extra few dollars).
I’d love to hear about your experience making six-minute eggs, and how you like to serve them!