Follow this easy technique to make perfect soft-boiled eggs every time!
Boiling eggs may seem like the simplest kitchen task one can accomplish in 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 Eggs (Hanjuku Tamago 半熟卵)
To achieve the right texture for soft-boiled eggs, timing is key. Fill your saucepan 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 submerging 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
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.
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 than when you slice open the soft-boiled eggs to reveal the golden runny yolk.
How to Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
- 4 large eggs (50 g each w/o shell) (refrigerated)
- ice cubes (for the iced water)
- Add water (enough to cover the eggs by 1 inch, 2.5 cm) in a saucepan and bring it to a boil on medium heat.
- Once boiling, take out 4 large eggs (50 g each w/o shell) 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 6½ 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. Note: The cooking time may vary depends on the size of the eggs and the starting temperature of the egg.
- Prepare a bowl of iced water by adding ice cubes to water. After 6½ or 7 minutes, drain the boiling water and shock the eggs in the iced water for 3 minutes. Gently peel the egg shell. Cut the eggs in half with a sharp knife or fish string and serve.