Our version of a fried soft boiled egg is an ecosystem of different flavors, textures, and colors. It's a choose your own adventure where your combination of the elements act as a guide through the mischievous and often misunderstood music of Shostakovich. This particular piece has many different characters ranging from silly and light-hearted, to desperate and spiteful. Each one lines up with a different layer of the egg's flavor profile and creates a well-rounded experience while still fitting into the realm of a snack.
For Egg Dish
As many eggs as you intend to eat, preferably room temperature
Splash of soy sauce (or tamari to make it gluten free)
Splash of black vinegar (Optional)
Scallions
Toasted sesame seeds
Chili flakes
Neutral Oil (such as vegetable or canola)
For Japanese Miso Mayonnaise
1 Large egg yolk, room temperature
½ tsp Dijon mustard
½ tsp kosher salt
1 tsp rice vinegar
1 ½ tsp lemon juice
1 tsp Miso (optional)
¾ cup vegetable oil
Freshly ground black pepper
Note: This recipe can be made as simple or as complex as you like. In its most basic form, I recommend making a soft boiled egg, pan frying it, and topping it with some scallions and soy sauce for a quick snack. The following recipe is how I make it at home.
First things first, fill a medium saucepan with enough water to cover the eggs by 1 inch. Bring the water to a gentle boil over medium high heat.
While waiting for the water to boil, make the mayonnaise. In a medium bowl, whisk together the egg yolk, mustard, salt, vinegar, and lemon juice until blended. Additionally, add the miso in this step if you so choose. While continuously whisking, add the oil very slowly drop by drop until an emulsion is established and it begins to thicken. Continue at this slow rate until about ¼ cup of your oil is incorporated. At this point, you can start to add the remaining ½ cup of oil still slowly but a little bit more generously than before. Once all of your oil is added, your mayonnaise should be thick, glossy and ready to eat. This whole process should take about 8-10 minutes and is perfect to do while your water comes up to a boil. Set mayonnaise aside while you prepare your eggs.
Gently lower your eggs into the boiling water and immediately start a timer for 6 minutes and 30 seconds. While the eggs are boiling, prepare an ice bath in a medium bowl, thinly slice your scallions, and gather all of your toppings. When your timer goes off, transfer the eggs into the ice bath to cool for a few minutes. Once the eggs are cool enough to handle, carefully peel them and place them on a paper towel so that they are totally dry. Heat enough neutral oil to coat the bottom of a small non-stick skillet over medium high heat and fry the whole eggs until crispy and golden brown all over. About 5 minutes total. Transfer fried eggs back to the paper towel to drain off any excess oil.
Slice eggs lengthwise in half with a sharp knife, top with sliced scallions, a splash of soy sauce, splash of black vinegar, sesame seeds, chili flakes and a few dots of miso mayonnaise.
