Egg

6-Minute Soft-Boiled Egg With Magic Spice Blend

by:
March 15, 2019
5 Stars
Photo by James Ransom
Author Notes

When it comes to breakfast, we all have our go-tos. It is, for me, the one meal of the day when I feel zero remorse whatsoever for repeating myself, rarely straying to other sources of protein, carbohydrate, or fructose. Because when something works, it works.

On the weekends, maybe, I'll cook bacon or have a brekkie quesadilla from leftovers. But even in those moments, I'll always have my egg first, boiled straight from the fridge in a tiny pot of water for six minutes, then propped up in its cup on a small plate dusted with Magic Spice™, my signature concoction of secrets and herbs: brown sugar, salt, paprika, garlic powder, black pepper, cayenne pepper, and celery seed. —Eric Kim

Test Kitchen Notes

Featured in: The 6-Minute Breakfast That Gets Me Through the Day, Every Day. —The Editors

  • Cook time 6 minutes
  • Serves 1
Ingredients
  • 1 large organic egg
  • 1 pinch Magic Spice Blend, recipe follows
  • 1 slice sourdough bread, toasted
  • Magic Spice Blend
  • 1/3 cup dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked)
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly cracked black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon celery seed, crushed in the palm of your hand
In This Recipe
Directions
  1. Bring a small pot of water to a rolling boil. Then, with a spoon, carefully lower in the egg.
  2. Put the timer on for 6 minutes exactly, lowering the heat to about medium-low so the water simmers gently. (Mostly I do this so the egg won't crack.)
  3. At the 6-minute mark, run the egg under cold tap water to halt the cooking process before placing it into an egg cup (a shot glass works, too).
  4. The eating of this egg is mostly ritualistic (and up to you): I take a sharp knife and chop off its top, scooping up the bit of white that's there. I sprinkle the spice mixture over the beheaded egg and dive my spoon into the yolk, which, if I've cooked it correctly, gushes out. I use the toast to sop up this spillage, and dig my spoon into and around the shell to get the rest of the white.
  1. Magic Spice Blend
  2. Spoon all of the ingredients into a Mason jar and shake. I like to keep this by my stove to sprinkle over everything: soft-boiled eggs, sliced cucumbers, chicken, pork chops, and especially ribs.

See what other Food52ers are saying.

  • Eric Kim
    Eric Kim
  • Sinamen78
    Sinamen78
  • Renee B
    Renee B
  • Separatepeas
    Separatepeas
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

4 Reviews

Sinamen78 May 27, 2021
When I lower it into the water it always cracks. Help !
 
Renee B. March 24, 2019
Can't wait to try this. What other do you use your Magic Spice Blend on or is it solely for your morning ritual? I ask because it makes a fair amount and I don't eat a lot of eggs. Thanks! Love your recipes!
 
Separatepeas March 17, 2019
I have always been very picky about eggs. I like the yolk runny but I need the white to be cooked through and NOT runny at all. Which seemed to make cooking the perfect soft boiled eggs nearly impossible for me. I’ve enjoyed finding your columns and thanks to your help, I boiled an egg today for exactly six minutes and it came awfully close to perfection! I’m going to try again tomorrow and boil for five and half. Thank you, Eric!
 
Author Comment
Eric K. March 17, 2019
Yay!