Soft-boiled eggs and Snowzilla. A love story.

Holy crap. It’s still snowing.

By now you know that the storm so many of us East Coast residents are living through is one for the books. I’m guilty of stocking up groceries and waiting in the hilariously long line at Trader Joe’s. I’m guilty of commiserating with friends and colleagues about working from home and guessing what the Office of Personnel Management (a snowstorms’ favorite government agency). And I’m guilty of updating people about the storm on social media. But holy hell(!) there are a lot of people updating the world on social media! (And now I’m updating you on Medium).

So during this epic snowstorm weekend I decided to take a crack at the elusive soft-boiled egg and a soy sauce marinade.

A soft boiled egg is wonderful. I grew up with them. It’s delicious for breakfast. Their wonderful on their own. And who can complain about a perfectly cooked yolk soaking up the wondering broth of your ramen? Marinated or not, soft boiled eggs are wonderful.

Before you try this yourself you should take a look at this piece by J. Kenji López-Alt. It really is super helpful. Also, I used this recipe that is based off of OG ramen chef David Chang and his dessert companion Christina Tosi. (Confession: I am a David Chang fanboy).

Follow the boiling process closely. I actually turned the heat down a little to get more of a roaring simmer. Feel free to fidget with the marinade to your liking. Because I like heat I added hot sauce and chili flakes to my marinade.

They’ve been peeled but how are the yolks? It shouldn’t be a coincidence that a perfectly cooked yolk is gold because it really is a reward for your patience and to all the failed attempts at beauty. But how were these? They felt good but my fear is that I get nasty undercooked whites? Fingers crossed.

5 hours later. My patience is waning and my mouth is salivating. Was the marinade good? Will it absorb the scallions and garlic? And how is yolk?