Soft-Boiled Egg With Rosemary-Chili Salt
This recipe combines the earthiness of dried rosemary with the heat of chili powder to create a flavorful twist to your classic boiled eggs. The aromatic rosemary-chili salt adds a delightful kick to each bite, making it a perfect way to start your day. Serve these eggs alongside the zesty seasoning and let your taste buds dance with delight.
— Constant Cookbook
Ingredients
- 1 tsp. dried rosemary leaves
- 1 Tbs. salt
- 1/2 tsp. chili powder
- 4 eggs
Instructions
- 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 <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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