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
smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked)
freshly cracked black pepper
celery seed, crushed in the palm of your hand
In This Recipe
Bring a small pot of water to a rolling boil. Then, with a spoon, carefully lower in the egg.
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.)
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).
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.
Magic Spice Blend
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.
Eric Kim is the Senior Editor and Table for One columnist at Food52. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway. You can follow him on Twitter @ericjoonho.