The whites of the soft-boiled eggs should be firm (but not overly hard) and the yolk warm and runny. Once the eggs are cooled, they will be good to go. When it’s done, stop the cooking process immediately by submerging the eggs in an iced bath for 3 minutes. If you prefer the yolk to be more runny, you can reduce the timing by a minute. For four eggs, it takes about 6.5 to 7 minutes. ![]() ![]() 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. Fill your saucepan with enough water so the eggs are submerged completely. To achieve the right texture for soft-boiled eggs, timing is key. 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) Whisk away with some olive oil and let your eggs cook on the skillet as you take in a new fresh aroma imbued with the qualities of grass and fruit. ![]() 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.
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