How To Make Soft Boiled Eggs (Hanjuku Tamago) 半熟玉子

How To Make Soft Boiled Egg |

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

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Soft Boiled Egg (Hanjuku Tamago)
Cook time
Total time
Serves: Depends on the amount of ingredients
  • Eggs, refrigerated (I used extra large eggs)
  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 7 minutes.
  7. This egg is cooked for 8 minutes.
The cooking time may vary depends on the size of eggs and the starting temperature of the egg.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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  1. Olivia

    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!).

  2. Saskia

    It never occurred to me to rotate the eggs in the pan while they boil to keep the yolks in the centre, thanks for mentioning that! It’s so annoying to slice an egg in half & end up with most of the yolk on one side.

    • Hi Saskia! That’s how I learned in home and economics class in elementary school in Japan! I learned pretty useful stuff that I still remember and follow even till now, and this recipe is one of them. Thank you so much for your comment!