I don’t have a lot of cooking “rules.” Quite frankly, most of what I love about cooking is that there really are no rules. Where baking requires precision, cooking lets you experiment, change course halfway through, or completely and utterly screw up, and you can still end up with something that tastes darn good. But if I were going to cook up (yuk yuk) a few “rules,” my number one would be, without a doubt, “a runny egg will improve ANYTHING.”
Now, it’s not as if my deep and abiding love of runny egg yolks is news, exactly (see here, here, here, here…you get the point). But it bears repeating, ad nauseam. Eggs are of course perfect for breakfast, but that’s not the limit of their bailiwick. Feeling like your bowl of veggies is a little on the sad side? Add a runny egg, and now it’s a happy little bowl of sunshine! Eggs are a great source of protein, so they’re an excellent addition to any meal (or a great way to turn a snack into a meal), but I’d be lying if I tried to claim that’s why I love ’em so much. It’s all about that velvety yolk. Hard boiled eggs are good for exactly two things: egg salad and deviled eggs. In every other way, a runny yolk is the superior choice. And it needs nothing else to be perfect. Honestly, the toast here is a totally pointless afterthought. But don’t tell it I said that.
Granted, a few accessories can make things a little more fun. I went with furikake and sriracha, because they’re delicious and colorful and I love them almost as much as I love runny egg yolks.
Almost.
6-Minute Soft-Boiled Eggs
- Eggs. As many or as few as your lil heart desires.
Bring a pot of water to a boil. Add eggs and keep at a gentle boil for 6 minutes. Transfer eggs to a bowl of cold water. After a few minutes, they will be cool enough to peel (carefully). That’s it– go nuts!
At any given moment, assuming you have eggs somewhere in your fridge, you’re precisely 6 minutes from total eggy bliss. To borrow a phrase from my #1 queen, how easy is that?
Law and Lentils 
This is such an irresponsible post. Cooking is all about rules. It is about following hard-line principles established generations ago. It is not some zany exercise in freedom and expression. Cooking is all about customs and conventions, and although you belittle such things, there is nothing wrong with being traditional in the kitchen.
Also, you wrote āa runny egg will improve ANYTHING,” but I suspect you don’t mean “anything.”
The photos are really good.
Re: yolks, I meant what I said and I said what I meant! š