You are the owner of this article.

Elevating the humble egg

And the importance of happy chickens

  • 0
  • 1 min to read

Charlotte Houston preparing her soft boiled eggs for presentation. Yummy!


I’ve got Al Green on the kitchen speaker and 10 hours of sleep under my belt; in other words, it’s Sunday morning. I plop two eggs into a pot of boiling water, gently, otherwise they’ll crack and you’ll be looking at a ribbon dance of egg whites which would actually look pretty cool if this carton of eggs weren’t $6. 

A note on expensive eggs: they’re absolutely worth it. I used to have backyard chickens, and after eating fresh eggs, you cannot go back. There’s a lot of things we should be buying ethically and as college students, we probably have to pick and choose. With eggs, you absolutely know the difference: the yolks are a deep orange, like blooming poppies, and they taste deeper and more flavorful than the jumbo white variety at the store. 

You can taste it when the chickens are happy. I try to get mine at the U-District Farmers Market, but if I don’t plan right (because I can’t be without eggs for more than a day), I settle for Vital Farms, one of the few pasture-raised egg companies in the United States, which they sell at the Target on the Ave. I used to think that soft-boiled eggs were one of those enigmatic French dishes that was impossible to get right and that I would never be able to make for myself (I still feel this way about poached eggs), but Bon Appetit’s simple recipe made me realize that soft-boiled eggs are absolutely the people’s eggs.

I’ve danced to two Al Green songs, so the eggs are almost done boiling (seven minutes exactly). I transfer them to ice-cold water to stop the cooking. The shells peel right off, thanks to the dash of rice vinegar I added to the water, a trick I learned from my brother. 

These eggs are about to get so drool-worthy. When you cut them in half, the aforementioned orange yolk is at the perfect, lava-like consistency: thicker and richer than the way I usually make my fried eggs. They look like two little suns on the plate. This morning, I top them with chili oil, salt, and some soy sauce, but there’s a hundred different ways to pair these eggs: on avocado toast, over rice, with cooked greens. But because of the happy chickens, they shine pretty damn brightly on their own. 

That’s it. Give it 10 minutes and you have a warm, colorful, umami snack that feels way fancier than an over-easy, the perfect way to bring delight to your Sunday morning.

Reach Pacific Wave Co-Editor Charlotte Houston at

Like what you’re reading? Support high-quality student journalism by donating here. 

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.