Japanese cuisine · Breakfast & Eggs

Hanjuku Tamago

Eggs boiled to the exact minute so the white is just set while the yolk is still golden and runny.

Ingredients · for 4 servings

• 4 eggs
• 1 tbsp salt
• 2 tsp soy sauce
• 1 tsp coarse sea salt
• 1 scallion
• 1 tsp sesame seeds

Instructions

1. Take the eggs out of the refrigerator 30 min. before cooking – cold eggs crack more easily in hot water and cook unevenly.
2. Bring plenty of water with the salt to a rolling boil in a pot and set a bowl of ice water alongside.
3. Slide the eggs into the boiling water one at a time with a spoon and gently swirl them in the water for the first 2 min. so the yolk settles in the center.
4. Cook for exactly 6.5 min. over slightly reduced heat – at that point the white is just set while the yolk is still runny.
5. Immediately lift the eggs into the ice water for 2 min., then crack the shell all around and peel under cold water.
6. Halve the eggs lengthwise, season with coarse sea salt or a few drops of soy sauce, and serve sprinkled with scallion rings and sesame seeds.