Perfect Soft Boiled Egg

Sarah Grueneberg, executive chef at Chicago’s Spiaggia, has added a seven-course balsamico tasting menu that incorporates a variety of aged balsamic vinegars.

Serves: 4-8

4 fresh farm eggs, whole
Sea salt, to taste
1 bunch green asparagus, blanched
3- to 5-year aged balsamic condiment (balsamic that is aged less than five years)
2 tablespoons extra virgin olive oil

1. Pull eggs out of the refrigerator and let sit at room temperature for 30 minutes.
2. Take a stick pin (one you could use for sewing) and pierce a small hole in the rounder end of the egg.
3. Bring a medium sauce pot of water to boil.
4. Season generously with salt (the water should taste like the ocean.)
5. Using a timer, boil eggs for 5 minutes, turn off heat and let sit for 1 more minute.
6. Remove eggs, run under cold water and begin to peel.
7. Cut eggs in half and place on plates, season cut side with a little salt.
8. Finish with blanched asparagus, extra virgin olive oil and aged balsamic condiment.

0 comments