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Soft-Boiled Eggs with Aleppo Chile Salt
Preparation info
- Makes
2–4
servings - Difficulty
Easy
Appears in
Published 2024
Preparing a perfectly soft-boiled egg seems like a simple task but the timing is critical. Gently bringing the eggs up to temperature from cold to simmering water, then letting them sit in the hot water ensures they stay tender and don’t get rubbery. The rosemary-Aleppo chile salt takes these from everyday to superstar status.
Ingredients
½ tsp 1 tbsp 1 tbsp
Method
In a spice grinder or a mortar with a pestle, grind the rosemary leaves until they are a fine powder. Transfer to a small bowl and add the salt and chile powder. Mix well with a fork. (The spice mixture can be stored in a jar with a tight-fitting lid for up to 1 month.)
Place the eggs in a saucepan and add cold water to cover by