Directions

To a saucepan, add enough water to cover the eggs by 1 inch, 2.5 cm (you will add the eggs later). Bring the water to a rolling boil on medium-high heat.

Once the water is boiling, remove 4 large eggs (50 g each w/o shell) from the refrigerator. Gently put the cold eggs into the boiling water using a slotted spoon.

Reduce the heat to a simmer and cook the eggs for 6½ to 7 minutes (set a timer). To keep the yolks in the center of the boiled eggs, gently rotate the eggs with chopsticks once in a while for the first 3 minutes. Note: The cooking time may vary depending on the size and starting temperature of the eggs. If you prefer runnier yolks, cook for 1 minute less.

Prepare a bowl of iced water by adding ice cubes to water. After 6½ or 7 minutes, drain the boiling water and shock the eggs in the iced water for 3 minutes. Gently peel the eggshell. Your Hanjuku Tamago is now ready to enjoy.

Cut the eggs in half with a sharp knife, cheese cutter, fishing line, or string and serve. You can enjoy them as a snack sprinkled with furikake (rice seasoning) and shichimi togarashi (Japanese seven spice). Tuck them into your bento or add them as a topping to your ramen, udon, and Japanese curry rice. You also can use these soft-boiled eggs to make seasoned Ramen Eggs (Ajitsuke Tamago).

Store the soft-boiled eggs in an airtight container and refrigerate for up to 3–4 days. Do not freeze, as the texture of the eggs will change when frozen.