Follow this easy technique to make perfect soft-boiled eggs every time!
Boiling eggs may seem like the simplest kitchen task one can accomplish with a blink of an eye, but most of us know it is much tricker than than. If you have never made soft boiled eggs because it looks more intimidating than hard boiled eggs, then I hope this step-by-step recipe will encourage you to give it a try!
How to Make Perfect Soft-Boiled Egg – Timing & Ice Bath
To achieve the right texture for soft-boiled eggs, timing is key. Fill your sauce pan with enough water so the eggs are submerged completely. After you bring the water to a rolling boil, gently put in the eggs from the refrigerator one at a time before you reduce the heat to a simmer. Then begin timing right away. For four eggs, it takes about 6.5 to 7 minutes. If you prefer the yolk to be more runny, you can reduce the timing by a minute.
When it’s done, stop the cooking process immediately by submerge the eggs in an iced bath for 3 minutes. Once the eggs are cooled, they will be good to go. The whites of the soft-boiled eggs should be firm (but not overly hard) and the yolk warm and runny.
Enjoy Soft-Boiled Eggs (Hanjuku Tamago 半熟玉子) the Japanese Way
I like to prepare Hard Boiled Eggs and Soft Boiled Eggs (Hanjuku Tamago 半熟玉子) for Japanese dishes like Ramen, Udon, and Japanese Curry Rice. They never failed to make a dish extra special and extra satisfactory.
Sometimes I eat soft boiled eggs as a snack too. Just a light sprinkle of furikake (rice seasonings) and shichimi togarashi (Japanese seven spice) before you dig in. It is as good as a snack can get!
Now that you’ve learned the simple technique of making perfect soft-boiled eggs, I hope you get to enjoy your ramen or rice dishes with this protein-packed companion. Like a molten lava cake with oozing chocolate, nothing is more luxurious when you slice open the soft-boiled eggs to reveal the golden runny yolk.
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- 4 large eggs (refrigerated)
- water
- ice cubes
Put water (should be 1 inch above eggs) in a saucepan and bring the water to boil on medium heat.
Once boiling, take out the eggs from the refrigerator and gently put the eggs in the boiling water using a slotted spoon.
Reduce the heat to a simmer and cook the eggs for 6.5 to 7 minutes.
When it's done, drain the water and chill the eggs in iced water for 3 minutes. Gently peel the egg shell. Cut the eggs in half with a sharp knife or fish string.
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.
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!).
Hi Olivia! That’s what I recently learned too! Thanks so much for sharing the tip with us! 🙂
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!
i had started to do my very first try of your hanjuku egg…
Hi Dean! Hope you enjoy! 🙂