Easy Japanese Recipes

How To Make Soft Boiled Eggs (Hanjuku Tamago)

How To Make Soft Boiled Eggs (Hanjuku Tamago) post image

I like to serve Hard Boiled Eggs and Soft Boiled Eggs with the meal like Ramen and Japanese Curry Rice.  This is how I make soft boiled eggs.

How To Make Soft Boiled Egg (Hanjuku Tamago)
 
Prep time
Cook time
Total time
 
Serves: Depends on the amount of ingredients
Ingredients
  • Eggs, refrigerated (I used extra large eggs)
Instructions
  1. Put water (enough to cover eggs) in a saucepan and bring the water to boil on medium heat.
  2. Once boiling, take out the eggs from the refrigerator and gently put the eggs in the boiling water using a sieve or ladle.
  3. Reduce the heat to a simmer and cook the egg for 6.5 minutes to be runny and for 9 minutes to be soft but mostly solidified.
  4. (Optional) While cooking, gently rotate the eggs few times with a chopstick or spoon to make sure the location of egg yolk will stay in the middle.
  5. When it's done, drain the water and soak the eggs in iced water for 3 minutes. Peel the shell gently. When the eggs are done on soft side, you need to be extra careful.
  6. This egg is cooked for 6.5 minutes.
  7. This egg is cooked for 9 minutes.
Notes
The cooking time may vary depends on the size of eggs and the starting temperature of the egg.

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3 comments

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8 + = twelve

  • Olivia April 5, 2014, 9:51 pm

    If you add a teaspoon of baking soda to the water, it will be much easier to peel the eggs (especially if the eggs are fresh!).

    Reply
    • Nami April 5, 2014, 9:56 pm

      Hi Olivia! That’s what I recently learned too! Thanks so much for sharing the tip with us! :)

      Reply