Soft-Boiled Eggs with Sriracha-Sesame Sauce

1. Prepare Ice Bath

First, prepare an ice bath by filling a medium bowl with ice and water.

2. Boil Eggs

Next, bring a medium saucepan of water to a boil. Once the water is boiling, gently lower 6 large eggs into the saucepan with a slotted spoon. Allow the eggs to simmer for exactly 7 minutes.

3. Cool Eggs

Once the eggs have simmered for 7 minutes, use the slotted spoon to transfer them to the prepared ice bath. Let them cool completely in the ice water.

4. Make Sriracha-Sesame Sauce

While the eggs are cooling, prepare the sriracha-sesame sauce. In a small bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of toasted sesame oil, and a pinch of kosher salt.

5. Peel and Halve Eggs

When the eggs are completely cooled, gently peel them on a clean work surface. Once peeled, use a paring knife to carefully cut each egg in half and arrange them on a small platter.

6. Garnish and Serve

To finish, spoon the prepared sauce over the halved eggs. Garnish with toasted sesame seeds and a sprinkle of minced fresh chives.