How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
Follow this easy technique to make perfect soft-boiled eggs every time!
Course: Side Dish
Author: Namiko Chen
4large eggs (50 g each w/o shell)(refrigerated)
Put water (should be 1 inch (2.5 cm) 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. 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.
When it's done, drain the water and shock 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.