There was almost no greater treat when I was a kid than spending the night at my grandparents’ house. I lived for digging in their massive organic garden, listening to Danny Kaye’s magical Hans Christian Anderson recordings, and the creamy, homemade honey ice cream they churned! When breakfast time rolled around, I’d slide into the big booth in their kitchen while my “health food”- (as it was dubbed in the 70’s) loving grandmother made soft-boiled eggs seasoned with savory, nutrient-packed sea kelp served in bright fiestaware bowls.
I still love the custard-like comfort of soft-boiled eggs, with a preference for the six minute version which delivers a perfectly set white with a just runny enough yolk. The kelp (dried brown seaweed) thing may be throwing you, I know, but if you love Japanese cooking then you’ve already enjoyed the umami-rich pleasure of it. Kombu, used in dashi broth (the base of miso soup), and nori, the greens wrapped around sushi rolls, are both dried seaweeds. Seasoning my eggs with seaweed gomasio brings me that nostalgic, oceanic flavor that comes from dried seaweed with the added nuttiness of toasted sesame seeds (gomasio is a traditional Japanese condiment of toasted black and white sesame seeds and sea salt). And chopped fresh chives are never a bad idea.
Seaweed Gomasio Seasoned Soft-Boiled Eggs
I use Eden Organic’s Seaweed Gomasio, available on their website, at Whole Foods, and in many Asian food aisles. For an easy, comforting supper, plunk these eggs over leftover fried rice or spinach sautéed with garlic.
- 2 eggs
- pinch of seaweed gomasio
- two chives, chopped
- sea salt
- extra virgin olive oil
Prepare a bowl of ice water and set aside. Bring a small pot of water to a boil, then reduce to a simmer. Lower eggs into simmering water, removing after five minutes for perfect whites and very runny centers (see above), six minutes for yolks just a smidge more done, and seven for a firmer result. Place in ice bath for about 30 seconds, cooling just long enough to handle.
Tap a teaspoon gently around circumference of eggs (see above photos), then carefully insert spoon between egg and shell, rotating until egg releases. Repeat on both ends of each egg and place in a serving dish. Sprinkle a big pinch of seaweed gomasio and chives over top and season with sea salt to your liking. Finish with a good drizzle of olive oil.
Readers often ask where the pieces in my collection of table and kitchenware are from, so I now plan to share where I’ve sourced them. In today’s post, my oval plate and cup are from Casa Lopez in Paris, and the hand-woven Japanese wire mesh server is from Shed in Healdsburg, California. The bamboo tortoise spoon is part of a Bunny Williams for Ballard Design set. You can always reach out to me with additional questions!