Salt-Cured Soft-Boiled Eggs

Steps

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1. 1
   Bring a generous amount of water to a rolling boil in a pot.
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2. 2
   Carefully place the chilled eggs onto the rack in boiling water, set a timer, and cook for exactly 7 minutes 30 seconds.
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3. 3
   Immediately rinse the cooked eggs thoroughly in cold water several times to stop them from overcooking; ideally soak in ice-cold water with an ice pack.
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4. 4
   Place coarse salt in a wide bowl, using half a tablespoon of salt per egg (5 tablespoons total for 10 eggs).
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5. 5
   Add 2 cups of water (400 ml) to the salt and stir thoroughly until all salt is completely dissolved.
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6. 6
   Drop the cooled eggs one by one into the saltwater, then add approximately 2 more cups of water to fully submerge the eggs; add additional salted water if needed.
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7. 7
   Place the bowl of eggs in the refrigerator and marinate for exactly 12 hours.
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8. 8
   After marinating, remove the eggs and transfer them to an airtight container for storage in the refrigerator; enjoy them whenever you like.
   ▶ ≈2:08