Recipes Breakfast Egg Dishes Soft-Boiled Egg with Rosemary-Chili Salt

Soft-Boiled Egg with Rosemary-Chili Salt

Soft-Boiled Egg with Rosemary-Chili Salt is rated 5.0 out of 5 by 1.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4

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. 

Ingredients:

  • 1 tsp. dried rosemary leaves 
  • 1 Tbs. salt 
  • 1/2 tsp. chili powder 
  • 4 eggs 

Directions:

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).

Rated 5 out of 5 by from Transformative experience Ever since moving to the UK this year, soft-boiled eggs have become a staple part of my breakfast diet. Usually the form is "eggs and soldiers," soft boiled egg in an egg cup with strips of toast (with or without butter and Marmite). However, this salt mix is truly transforming my soft-boiled egg breakfast tradition. The flavours mix incredibly well. I'm tempted to overstep any daily sodium intake restrictions and douse the whole egg in the salt and then move on to sprinkling it on whatever I have for lunch and not stop. Highly recommended!
Date published: 2012-07-10
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