Soy-Glazed Soft-Boiled Egg with Sautéed Mushroom and Thyme Butter

Bring a small saucepan of water to a rolling boil. Add 1 tablespoon salt. Gently lower the eggs into the water using a slotted spoon.

Set a timer for exactly 6 minutes and 30 seconds for a jammy, soft-boiled center. While waiting, prepare an ice bath.

At 6 minutes 30 seconds, transfer eggs directly to the ice bath. Let rest 5 minutes—this stops the carryover cooking and makes peeling effortless. Peel gently and set aside.

In a small saucepan over medium-low heat, combine soy sauce, honey, and white sugar. Stir until sugar dissolves.

Simmer gently, stirring occasionally, for 4-5 minutes until the glaze thickens to a honey-like consistency and coats the back of a spoon. Remove from heat and set aside.

In a medium skillet over medium-high heat, warm 1 tablespoon olive oil until it shimmers. Add the sliced mushrooms in a single layer—do not stir for 2 minutes, allowing them to sear and release their moisture.

After 2 minutes, stir and continue cooking 3-4 minutes more, until mushrooms are golden at the edges and any liquid has evaporated. Season with 1/2 teaspoon salt.

Reduce heat to medium. Add butter, garlic, and thyme sprigs to the pan. The butter will foam gently as it melts, perfuming the mushrooms.

Cook, spooning the fragrant butter over the mushrooms continuously, for 2 minutes until garlic is fragrant but not browned. Finish with 1/4 teaspoon black pepper. Remove thyme sprigs. If desired, tilt the pan and spoon a bit more butter to the mushrooms before plating.

Using a microplane or fine grater, gently score the top of each peeled egg with shallow cuts—this helps the soy glaze adhere and creates a beautiful marbled surface when sliced.

Spoon the warm soy glaze generously over each egg, allowing it to pool on the plate. Arrange the thyme-scented mushrooms alongside. Serve immediately while the eggs are still warm and the butter is glossy.