Ingredients:

  • 2 cold large eggs
  • 2 cups hot water
  • 1 teaspoon sea salt
  • 1/4 teaspoon baking soda

Instructions:

  1. Pour 2 cups hot water into a deep, microwave-safe mug and stir in 1 teaspoon sea salt and 1/4 teaspoon baking soda until the salt is completely dissolved.
  2. Take 2 cold large eggs and carefully use a safety pin to prick a tiny hole in the wide bottom end until you hear a tiny 'crunch'.
  3. Use a spoon to lower the eggs into the water, ensuring they are fully covered by at least an inch of liquid.
  4. Place the mug in the microwave and heat for 3 minutes at 50% power until the water begins to shimmer.
  5. If the water isn't quite hot yet, give it another 30 seconds at 50% power. The goal is to get it hot but not a rolling boil.
  6. Microwave for 1 minute and 30 seconds at 80% power until you see small bubbles rising from the eggs.
  7. Let the mug sit inside the microwave for 1 minute undisturbed.
  8. Immediately move the eggs to a bowl of ice water for 2 minutes until the shells feel cold to the touch.
  9. Tap the eggs all over against a flat surface and peel under cold running water.
  10. Cut the eggs in half lengthwise to reveal the jammy, golden center and serve.