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

How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)

Course: How to, Side Dish
Cuisine: Japanese
Keyword: runny egg, soft egg
Cook Time: 7 minutes
Total Time: 7 minutes
Servings: 4 eggs
Follow this easy technique to make perfect soft-boiled eggs every time! 
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Ingredients

  • 4 large eggs (refrigerated)
  • water
  • ice cubes

Instructions

  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.

    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.