Soft-Boiled Eggs with Rosemary-Chili Salt

• 1 tsp dried rosemary leaves
• 1 Tbsp salt
• ½ tsp

In a spice grinder or in a mortar using a pestle, grind the rosemary leaves until they are a fine powder. In a small serving bowl, combine the rosemary, salt, and chili powder and mix well with a fork. (The rosemary mixture can be stored in an airtight container at room temperature for up to 4 days.)

Place the eggs in a saucepan and add cold water to cover by