Appears in Cook's Country April/May 2020
These savory, runny-yolked eggs are great in ramen, on salads, or simply eaten on a piece of toast.
WHY THIS RECIPE WORKS
To achieve easy-to-peel eggs with soft, jammy yolks, we boiled them for exactly 7 minutes in 3 quarts of water and then shocked them in an ice bath. For perfectly seasoned eggs full of complex, savory flavor, we marinated them for 3 to 4 ho...