Jammy Eggs Dressed in Green

Jammy Eggs Dressed in Green

There is more than one way to boil an egg, but as a chef you kind of have to pick a way and stand behind it. So that’s what I did. I always put an egg from the fridge in water from the tap and brought it up to a boil. Then I let it boil depending on how firm I wanted the yolk to be. But one day I had an “egg-off” with my colleague, Ryan Stancil. We were looking for the very best jammy eggs and the plan was to test his method against mine.

Before we even got into the meat of the competition, Ryan pointed out that different stoves heat water at different rates, so bringing an egg plus the water up to a boil at the same time means your egg starts to cook slowly before it ever boils. He also corrected my concern that cold eggs from the fridge often crack when you drop them into a rapid boil by nestling his eggs near the heat source of the stove while the water heats up. I was impressed. I lost the egg-off and changed my method immediately.

If you’re like me and boiled eggs of some degree are a frequent player in your weekday breakfast, then this will improve your mornings immeasurably. It’s hard to imagine a boiled egg scarfed down on your way out the door as memorable, but LGD on an egg with a little crunchy salt sure is. If you’re serving more than just yourself, go ahead and scale this up.

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  • 2 large eggs
  • 1 tablespoon Little Green Dress (see below)
  • Flaky sea salt, to taste


1. Bring your eggs out of the fridge and set them next to a 2-quart saucepan filled two-thirds of the way with water. Bring the water up to a rapid boil and set an ice bath nearby. Gently drop the eggs and cook for 6 ½ minutes. Transfer the eggs to your ice bath and let them rest there for 15-30 seconds. You could chill them completely but I like to eat them warm. Peel, slice in half, and top with LGD and flaky salt.


Little Green Dress


  • 2 medium shallots, peeled
  • 2 cloves garlic, peeled
  • 3 tbsp. red wine vinegar
  • â…” cup Castelvetrano olives, pitted
  • 1½ tsp. capers, rinsed
  • 2 oil-packed anchovy filets
  • 1 bunch fresh flat-leaf parsley (about 1 cup packed)
  • 2 (½-ounce) packages fresh mint (about ½ cup packed)
  • ½ cup tasty extra-­virgin olive oil
  • Grated zest of 1 lemon
  • ÂĽ cup fresh lemon juice
  • 1 tsp. hot sauce
  • ½ tsp. kosher salt


  1. In a small food processor, mince the shallots and the garlic, then stir them in a small bowl with the red wine vinegar. We want them to pickle a bit, so give them all some privacy for about 20 minutes before you add them to the rest of the ingredients.
  2. Meanwhile, mince the pitted olives, capers, and anchovies in the food processor. Transfer to a medium bowl. Pick the leaves and smaller stems from the parsley and the leaves from the mint and mince in the food processor; it may take a little while to get them all fully processed. Transfer the herbs to the bowl with the olive mixture.
  3. Add the vinegar-shallot-garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the bowl with everything else. Stir it all together and let this vinegary puddle of green sit for a minimum of 30 minutes before you bathe in it. LGD will keep for a month in a sealed container in your fridge as long as all the green stuff is submerged in just a bit of olive oil.

Adapted from This Will Make it Taste Good by Vivian Howard.

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