In 2009, Anthony Bourdain coined the term "egg slut" as a descriptor for a chef who simply adds an egg to everything to make it better. It was a prescient moment, as the impending new decade ushered in what the late food critic Jonathan Gold referred to as the phenomenon of the "era of Egg on Everything."
Typically, these were fried eggs, draped over everything from hamburger patties to Caesar salads, but I've recently entered my own personal Egg Era centered on jammy eggs. The kind that you boil for just under seven minutes and halve. To me, they're eggs at their most perfect — set whites cradling luscious, golden yolks. They also happen to be one of the best additions you can make to a late summer party.
