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