In case you haven't noticed, it's Egg Week here at The Kitchn. There are plenty of egg projects I'd love to share with you — scrambling an ostrich egg, making my beloved rye sours with leftover egg whites — but instead I want to talk about the perfection of an egg.
I'll take eggs in most forms, but to me it's a soft boiled egg — six minutes — that makes the best breakfast. My perfect egg has no runny whites and a yolk that is on the brink of setting, but hasn't yet. A pinch of flakey sea salt, a few cranks of the pepper mill, a small silver spoon, and a chipped porcelain egg cup. That's all I need.