.ericjoonho has a tip for how to perfectly soft-boil an egg. Read it in his GrubStreetDiet
Eric Kim with his soft-boiled eggs. Illustration: Lindsay Mound Writer and recipe developer Eric Kim first made his name with a Food52 column about treating yourself to really nice meals for one. Now on staff at the New York Times, he’s a few days away from releasing his first cookbook, Korean American, which is a window into his life growing up on kimchee jjigae and cheeseburger kimbap in Georgia. For Kim, writing the book was a process of figuring out his own place in the world.
What works for me is cottage cheese and soft-boiled eggs. I really figured out a way to perfectly soft-boil an egg. Here’s a little tip: You put the cold egg in a boiling pot of water, and after five or six minutes, you gently crack the surface. I usually just keep it in the pot, honestly. I crack it against the walls of the pot and then I shock it with cold water.
I skipped breakfast because by the time the photographer left, it was lunchtime. I skipped that, too, because I have another interview lined up, and anyway, I was too anxious because my milk-bread column — sorry, my ass-bread column — and video are going up. This week I feel sort of like Pat in The Other Two, when she’s being dragged from place to place and told to sign this and that and meet so-and-so and so-and-such.
Growing up, I ate cucumbers like apples — pickles, too — but in a California roll, I was sort of like, “I want more avocado, I want more crab. The cucumber’s taking up space. It’s just a watery vegetable.” But then I realized that a little bit of julienned cucumber actually is very aromatic, right? It’s sort of like when you put cucumber in some water and then you taste the fruitiness of it when you drink the water. You’re like, “Oh, shit. This tastes like face lotion. It’s delicious.
I’m always having to clean as I go, but I’ve never been good at cleaning. So my clothes are all over the place and my schedule’s all over the place and I sort of run around town. The press stuff for the book has been really, really, really fun, but also really busy. And I realized something about myself. I used to think I was a type A kind of person, and I think I am with my writing, but not in my personal life.
So I will say, though, that I went home and I had to, I don’t know, think about the rest of my week in terms of food. And I was like, I’m going to maybe eat a little less tomorrow. It started other things, but it was worth it to share that meal with him. But it’s hard to … When you want to look a certain way for a certain thing. I don’t know. I don’t want to be like, “It worries me,” but it was a thread throughout these five days, I’d say.Saturday was glorious.
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