How To Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
Follow this easy technique to make perfect soft-boiled eggs every time!
Servings: 4 eggs
Calories: 72kcal
Ingredients
- 4 large eggs (50 g each w/o shell) (refrigerated)
- water
- ice cubes
Instructions
- 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.
Notes
Nutrition
Calories: 72 kcal · Carbohydrates: 1 g · Protein: 6 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 186 mg · Sodium: 71 mg · Potassium: 69 mg · Sugar: 1 g · Vitamin A: 270 IU · Calcium: 28 mg · Iron: 1 mg