How to Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
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4.7
How to Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
Description
To prepare Hanjuku Tamago, large refrigerated eggs are gently placed into boiling water and simmered for about 6½ to 7 minutes. During the first half of cooking, the eggs are rotated occasionally with chopsticks to keep the yolks centered. After cooking, the eggs are immediately shocked in ice water to stop cooking and facilitate peeling.
The result is a soft-boiled egg with a tender, set white and creamy, slightly runnier yolk. The timing can be adjusted to achieve preferred yolk consistency, with less time for a runnier yolk.
These eggs are commonly sliced in half for serving and can accompany various dishes, salads, or eaten alone as a delicate protein-rich snack.
Ingredients
- 4 egg refrigerated, large, 50 g each, without shell
- water
- ice cubes (for the iced water)
Instructions
- 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, take out 4 large eggs (50 g each w/o shell) from the refrigerator. Using a slotted spoon, gently put the cold eggs into the boiling water.
- 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 egg shell. Your Hanjuku Tamago is now ready to enjoy.
To Serve
- 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 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).
To Store
- 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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4eggs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 71mg | 3% |
| Potassium | 69mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 270IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.7
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