My least favorite thing about hard-boiled eggs is the hard yolk. For the longest time, I couldn’t figure out how to make boiled eggs the way I like them: with runny yolks. I just wrote off all boiled eggs entirely for years. I guess they also reminded me of that stint in high school where I dieted by eating an apple and two hard-boiled eggs for lunch. Bad, bad memories.
Turns out, making soft-boiled eggs is incredibly easy. Literally just:
- Bring water to a boil
- Put egg(s) in
- Set a timer for 5-6 minutes
- Scoop your egg(s) out and put in cold water
- Peel when the eggs are cool enough to handle
I know the water ideally covers the eggs, but I like to use my small saucepan and just put the lid on. ¯\_(ツ)_/¯
I’m usually too lazy to set the timer, so I just putter around in the tiny kitchen and watch the clock on the stove top. The kitchen is literally just in the hallway. We’ve got like 4 square feet of counter space. Nice and cozy.
I still haven’t quite figured out how to get the eggs to peel well consistently. I think the water you chill the eggs in has to be very cold, and I just saw a tip about cracking the egg while it’s still in the water. I’ll try that at some point.
After you peel the eggs, you can marinate them to make soy sauce eggs. There are a bunch of legitimate recipes out there for making the marinade for authentic soy-marinated eggs (like this one), but I don’t have mirin (Japanese rice wine). Instead, I combine rice vinegar, soy sauce, sesame oil, and garlic to taste. You can even substitute garlic powder for fresh garlic if you’d like. Then just plop the eggs in to marinate. You can marinate them for as little as ten minutes to get just a subtle flavor boost, or in the fridge for up to two days. They’re great just with plain rice or as a topping for noodles. For example, I made a ten-minute soy marinated egg for my ramyun today.