Cook time: 6 mins
Yield: 2 to 3 serves
Ingredients:
- 2 to 3 eggs (or as many as possible you can place in one layer in a wok/pan), room temperature
- water (2.5-cm / 1-inch high), for steaming
- a bowl of iced water
- Put water in a wok or a pot, about 2.5-cm / 1-inch in depth. Cover and bring it to a boil over high medium heat. You should see some steam releasing from the wok rim.
- Quickly remove the lid and carefully place eggs on a steaming rack. Cover and steam for 6 minutes. Transfer the eggs into a bowl of iced water. Let them cool to touch. Peel and cut open. The yolk will be runny. If the eggs are cooked for 12 minutes, they are completely cooked and the yolks are quite hard. If cooking for 10 minutes, the egg whites and yolks are cooked, yet the yolks are soft and not tough. So choose whatever you like to cook your own eggs somewhere between 6 to 10 minutes to get soft-boiled eggs.
- The eggs I used weighted 67 grams each with shells. They are large eggs in size.
- The cooking time varies depending on the size of the eggs you use. Please adjust and experiment accordingly. You’ll have confidence in achieving your own favourite soft-boiled eggs once you’ve done two times.
- If your eggs are chilled in fridge, let them rest in room temperature for 20 minutes.
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