Ingredients:

  • 2 Large Eggs
  • 1.5 Cups Water
  • 1 tsp Kosher Salt
  • 1/4 tsp Baking Soda
  • 1 pinch Flaky Sea Salt
  • 1 pinch Fresh Cracked Black Pepper
  • 1 tsp Chili Oil

Instructions:

  1. Place your 2 Large Eggs into a deep, microwave safe mug or bowl. Pour in the 1.5 Cups Water, making sure there is at least an inch of water covering the tops of the eggs.
  2. Add the 1 tsp Kosher Salt and 1/4 tsp Baking Soda to the water. Place the mug in the microwave and cook on high for 4 minutes until the water is steaming and small bubbles form.
  3. Carefully remove the mug using oven mitts. Let the eggs sit in the hot water for 2 minutes.
  4. Transfer the eggs to a bowl of ice water for 1 minute until the shells feel cool to the touch. This stops the cooking process immediately so the yolk doesn't turn chalky.
  5. Gently tap the egg on a flat surface to shatter the shell. Start peeling from the wider end where the air pocket lives. The baking soda should make the shell slip right off in large pieces.
  6. Slice the eggs in half and place them in a small bowl. Sprinkle with a pinch of Flaky Sea Salt and Fresh Cracked Black Pepper.
  7. Drizzle the 1 tsp Chili Oil over the yolks.