6-minute Eggs, Plum Sauce, Scallions & Gruner Veltliner

RECIPE BY David Reamer

INGREDIENTS

• 8 fresh large eggs
• 1 T salt
• Plum sauce (Available at most Grocery stores near the Sriracha)
• Sriracha
• Green onions, thinly sliced for garnish

PREPARATION

1. 1. Bring eggs to room temperature.
   2. Fill a large bowl with ice and water and set aside.
   3. In a pot large enough for all the eggs to fit in a single layer, bring 3 inches of salted water to a boil.
   4. Reduce to a constant simmer. Carefully add all the eggs and cook for exactly 6 minutes (use a timer!), making sure water stays at a constant low simmer.
   5. When the timer goes off, gently place all of the eggs into the large bowl of ice water for 20 minutes.
   6. Remove eggs and dry on a dish towel.
   7. When ready to serve, very gently crack the shells and peel in the sink under gently running room temperature water.
   8. Cut the eggs in half. Be careful, the yolks will be very soft.
   9. To serve, place halved eggs on a tray and drizzle with plum sauce and Sriracha and sprinkle with green onions.

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