Perfect Soft Boiled Eggs (Hanjuku Tamago) by Nature's Parlour
Ingredients
15 min X 3 ppls TBC Cals
6 pcs
Eggs
1.5 L
Water
1 tbsp
Salt
Method
1. Bring a large saucepan of water to a boil over medium-high and add a tablespoon of salt.
2. Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil.
3. Transfer to an ice bath or very cold water and chill until eggs are just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel.
4. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Eat immediately, or refrigerate if not using right away.
Do ahead: Soft-boiled eggs can be cooked and peeled up to 3 days ahead. Cover and chill. Heat in simmering water for 1 minute before serving if desired.
15 min 
X 3 ppls 
TBC Cals 
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