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How To Make Perfect Soft Boiled Eggs (Hanjuku Tamago) 半熟卵

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    Follow this easy technique to make perfect soft-boiled eggs every time! 

    How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago 半熟玉子) | Easy Japanese Recipes at

    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 trickier than that. 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. 

    How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago 半熟玉子) | Easy Japanese Recipes at

    Enjoy Soft-Boiled Eggs (Hanjuku Tamago 半熟卵) the Japanese Way

    I like to prepare Hard Boiled Eggs and Soft Boiled Eggs (Hanjuku Tamago 半熟卵) 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. 

    How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago 半熟玉子) | Easy Japanese Recipes at

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    4.86 from 14 votes
    How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago 半熟玉子) | Easy Japanese Recipes at
    How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
    Cook Time
    7 mins
    Total Time
    7 mins
    Follow this easy technique to make perfect soft-boiled eggs every time! 
    Course: How to, Side Dish
    Cuisine: Japanese
    Keyword: runny egg, soft egg
    Servings: 4 eggs
    • 4 large eggs (50 g each w/o shell) (refrigerated)
    • water
    • ice cubes
    1. Put water (should be 1 inch above eggs) in a saucepan and bring the water to boil on medium heat.

      Hanjuku Tamago 1
    2. Once boiling, take out the eggs from the refrigerator and gently put the eggs in the boiling water using a slotted spoon.

      Hanjuku Tamago 2
    3. Reduce the heat to a simmer and cook the eggs for 6.5 to 7 minutes. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.

      Hanjuku Tamago 3
    4. 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.

      Hanjuku Tamago 4
    Recipe Notes

    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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