Soft-Boiled Egg with Rosemary-Chili Salt
Soft-boiled eggs are an English favorite, and it is a rare breakfast or brunch table in the British Isles that doesn’t feature them, cooked to the desired stage of doneness: soft, medium-soft or medium. The seasoning here, rosemary-chili salt, adds spice to this traditional morning fare.
- 1 tsp. dried rosemary leaves
- 1 Tbs. salt
- 1/2 tsp. chili powder
- 4 eggs
In a spice grinder or a mortar with a pestle, grind the rosemary leaves until they are a fine powder. In a bowl, combine the rosemary, salt and chili powder and mix well with a fork. Transfer to a small serving bowl. (The rosemary mixture can be prepared in advance and stored in a jar with a tight-fitting lid for up to 4 days.)
Place the eggs in a saucepan and add cold water to cover by 1 inch. Bring to a boil over medium-high heat. When the water boils, remove the pan from the heat and cover. Let stand for 4 to 5 minutes for a soft egg, 6 to 7 minutes for a medium-soft egg or 8 minutes for a medium egg. Using a slotted spoon, remove the eggs. Pour off the hot water and fill the pan with cold water. Return the eggs to the pan and let cool for 5 minutes.
Place each egg, pointed end down, in an egg cup and serve immediately. Diners use a knife to crack the top part of the egg and then lift off the top. Pass the rosemary-chili salt at the table. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).