How to make the perfect half-boiled egg?
Half boiled egg or soft boiled egg is a delicacy that is so simple, that it is quite cumbersome to achieve. A lot of attention needs to be paid to it unless you have a special half boiled egg cooker in your kitchen :)
This is absolutely my favorite-est ways of eating eggs and it’s great with toasts. Now, I don’t know if Japanese people eat this but i figured if they’d eat fresh egg dips for their Shabu-shabus and Nabes, they’d probably eat this as well. And tt’s hard to achieve because if you go over your time by just a minute, your half boiled eggs would turned into hard boiled eggs.
Okay, i am sure most of you know what hard boiled egg is. Half boiled or soft boiled eggs is a level before the egg achieving hard boiled status. The whites are half done and runny and the yolk is not dissimilar to the yolks on a sunny side up, runny. To achieve the perfect half boiled egg, you need to put two eggs in a medium sized pot and fill it in with cold water. Set it on the stove on medium heat and wait until it starts a gentle boil (not rolling boil). Turn off heat immediately and remove the pan to another cool stove or counter with a coaster. Let the eggs sit for 2 minutes and immediately take it out with a spoon.
Crack open with a small metal spoon and scoop the beautiful half boiled eggs into a bowl. Eat with salt (or soy sauce) and pepper. YUM!
The yellow runny yolk on clouds of half cooked whites never fail to cheer me up :)
Pictures from my own food blog.
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