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Soft-boiled eggs with Sichuan salt and asparagus soldiers
Soft-boiled eggs with Sichuan salt and asparagus soldiers
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate soft-boiled eggs with Sichuan salt and fresh asparagus for a gourmet twist.
Ingredients:
  • 9.60 gm sea salt flakes
  • 1/2 tsp ground Sichuan pepper
  • 1/4 tsp Chinese five-spice
  • Pinch of freshly ground black pepper
  • 2 bunches asparagus, trimmed
  • 4 large eggs, at room temperature
Instructions:
  • Mix the salt, Sichuan pepper, five-spice, and black pepper in a small bowl.
  • Peel the ends of each asparagus spear with a vegetable peeler. Boil in salted water for 1-2 minutes until vibrant green and tender crisp. Drain thoroughly.
  • To prepare the boiled eggs, add the eggs to a saucepan and cover them with cold water. Bring the water to a boil over high heat, then lower the heat to medium. Cook for 1 minute and 30 seconds for soft-boiled eggs with a just-set white and a runny yolk or adjust the timing to your preference. Retrieve the eggs using a slotted spoon and serve right away with Sichuan salt and asparagus spears.

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