Beginnings
Jammy Eggs
Last summer, twenty-two friends and family members spent a heavenly vacation at the Château Saint Victor La Coste in Provence. Every morning, I would serve up two dozen jammy eggs from the village market. Their sunny, almost orange yolks were delicious only with a flourish of sea salt flakes. So simple and yet one of life's great pleasures, a perfectly cooked egg brightens the table and its eater's spirits. This Easter, we are taking these eggs a step (or two!) further. Each six-and-a-half-minute soft-boiled egg is halved and garnished with various unexpected toppings. From caviar to a dash of furikake, to the egg equivalent of a New York City lox and cream cheese bagel, to chili crisp, this platter delivers color, texture, and extraordinary flavor profiles. With such simple ingredients, the importance lies in practicing the technique for perfectly cooked jammy eggs. In a short time, these sunny eggs may become your signature brunch contribution. The possibilities are endless--experiment with toppings. Blanched pencil asparagus tips, pickled jalapeño, and seasoned bread crumbs, as well as a dab of sriracha or a sprinkle of minced chives, these eggs are a delightful tablescape palette booster.
