Follow my easy technique in this recipe to make perfect soft-boiled eggs every time! With their warm and runny golden yolks, Hanjuku Tamago will make your bento, ramen, or curry rice dishes feel extra special and satisfying. They’re delicious as a snack, too.
Boiling eggs may seem like the simplest kitchen task one can accomplish in the blink of an eye, but most of us know it is much trickier than that. If you have never made soft-boiled eggs because it seems more intimidating than making hard-boiled eggs, then I hope this step-by-step recipe will encourage you to give it a try!
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Hanjuku Tamago for Everyday Meal
Called hanjuku tamago (半熟卵) in Japanese, jammy soft-boiled eggs are delicious on their own but also add a creamy texture and rich flavor to various dishes.
I like to prepare hard-boiled eggs and soft-boiled eggs for Japanese dishes like ramen, udon, and Japanese curry rice. They never fail to make a dish extra special and satisfying.
As you might already know, soft-boiled eggs are the key ingredient in making ramen eggs.
Most importantly, soft-boiled eggs make a fantastic protein to add to your everyday meal—from breakfasts to bentos, snacks, and dinners!
How to Make Perfect Soft-Boiled Eggs
To achieve the right texture for soft-boiled eggs, timing is key. Here’s how you cook soft-boiled eggs:
- Fill your saucepan with enough water so the eggs will be completely submerged. Bring the water to a boil.
- Once it reaches a rolling boil, quickly but gently place the eggs from the fridge into the water, one at a time, before reducing the heat to a simmer.
- Set the timer for 6.5 to 7 minutes.
- When the time is up, stop the cooking process immediately by submerging the eggs in an ice bath for 3 minutes.
- Once the eggs are cooled, peel the shells, and they will be ready to serve. The whites of the soft-boiled eggs should be firm (but not overly hard), and the yolks should be warm and runny.
Important Tips
- Use older eggs (at least one week old) because they are easier to peel. The membrane of fresh eggs adhered more firmly to the shell, which makes them harder to peel.
- Use only cold-from-the-fridge large eggs, and not from room temperature.
- To prevent egg cracking, place the eggs—one at a time—gently into the water. DO NOT DROP them in. Reduce the heat to a rolling simmer after you add all the eggs in.
- Once the eggs are cooked, transfer the eggs to a bowl of ice water so they will stop cooking immediately.
How long to Boil Eggs
I typically boil my eggs for 6.5 minutes, but everyone has their preference on how jammy they want their egg yolks to be. If you prefer a more runny yolk, go with 6 minutes. If you prefer a firmer yolk, then 7-8 minutes would be your guide.
How to Crack Eggs
Tap the egg firmly but gently on a flat surface or the edge of a bowl to create a crack. I always start with the wider end, which contains the air pocket. Use your thumbs to gently pull apart the cracked shell. Rinse in cold water to remove any stubborn bits of shell. Now your egg is ready to use!
More Ways to Enjoy Soft-Boiled Eggs
In addition to topping a bowl of ramen, I love to include soft-boiled eggs in my meal prep because they can be enjoyed in so many ways!
- Rice bowls or other grain bowls — Teriyaki Tofu Bowl
- Noodle dishes — Soba Salad, Vegetarian Udon, Tan-Men
- Toasts — Avocado Toast, Buttered Toast
- Salads — Easy Romaine with Sesame Dressing
- As a standalone snack – You can keep it simple by sprinkling salt and pepper. Or make it more fun by using a light sprinkle of furikake (rice seasonings) and shichimi togarashi (Japanese seven spice) before you dig in. A splash of soy sauce is so yum too!
Now that you’ve learned the simple technique of making perfect soft-boiled eggs, I hope you get to enjoy your ramen or rice dishes with this protein-packed companion. Like a molten lava cake with oozing chocolate, nothing is more luxurious than when you slice open the soft-boiled eggs to reveal the golden runny yolk.
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How to Make Perfect Soft-Boiled Eggs (Hanjuku Tamago)
Ingredients
- 4 large eggs (50 g each w/o shell) (refrigerated)
- water
- ice cubes (for the iced water)
Instructions
- To a saucepan, add enough water to cover the eggs by 1 inch, 2.5 cm (you will add the eggs later). Bring the water to a rolling boil on medium high heat.
- Once the water is boiling, take out 4 large eggs (50 g each w/o shell) from the refrigerator. Using a slotted spoon, gently put the cold eggs into the boiling water.
- Reduce the heat to a simmer and cook the eggs for 6½ to 7 minutes (set a timer). To keep the yolks in the center of the boiled eggs, gently rotate the eggs with chopsticks once in a while for the first 3 minutes. Note: The cooking time may vary depending on the size and starting temperature of the eggs. If you prefer runnier yolks, cook for 1 minute less.
- Prepare a bowl of iced water by adding ice cubes to water. After 6½ or 7 minutes, drain the boiling water and shock the eggs in the iced water for 3 minutes. Gently peel the egg shell. Your Hanjuku Tamago is now ready to enjoy.
To Serve
- Cut the eggs in half with a sharp knife, cheese cutter, fishing line, or string and serve. You can enjoy them as a snack sprinkled with furikake (rice seasoning) and shichimi togarashi (Japanese seven spice). Tuck them into your bento or add as a topping to your ramen, udon, and Japanese curry rice. You also can use these soft-boiled eggs to make seasoned Ramen Eggs (Ajitsuke Tamago).
To Store
- Store the soft-boiled eggs in an airtight container and refrigerate for up to 3–4 days. Do not freeze as the texture of the eggs will change when frozen.
Do you need to cover the pot with a lid when boiling the water?
Hello, Net! Thank you for trying Nami’s recipe.
Covering the pot with a lid helps the water boil faster. I hope this helped!
Hi, thanks for the recipe. I live in a country where eggs are not refridgerated. Do you know how I should adjust cooking time to accomodate?
Hi May! Thank you very much for reading Nami’s post and trying her recipe!
We did not test this recipe with room temperature eggs and are unsure about its cooking time.
Cook it for one minute less might work. Please let us know how it goes!
it’s sounds so simple but it’s hard to get right. How long can eggs keep in the refrigerator?
Hi Natasha, Thank you very much for trying this recipe! You may store unpeeled, soft-boiled eggs in the refrigerator for up to 2 days.
We hope this helps!
i was wondering if you can store soft boiled eggs in the fridge? i wanted to pack one in a bento for lunch tomorrow and was hoping to meal prep tonight. thank you!
Hi Viviana,
You may store unpeeled, soft-boiled eggs in the refrigerator for up to 2 days.
We hope this helps!
The eggs tend to burst after putting them into the boil from the fridge.. any way to prevent that? Thanks
Hi Nanasato Ai!
Do you gently put the eggs in the boiling water using a slotted spoon and reduce the heat to a simmer?
It is also good to check the egg has no cracked before you put in the boiling water.
We hope this helps!
I had a question about fried softt boil eggs. While I was in Japan, I had ordered katsudon and in it was a soft boiled egg, but had a fried outside. Do you know how to do that?
Hi Aya! Usually, katsudon comes with egg that’s gently simmered…
https://www.google.com/search?q=%E3%82%AB%E3%83%84%E4%B8%BC&tbm=isch&ved=2ahUKEwi7-OPpg_zrAhUNkZ4KHRQhDCIQ2-cCegQIABAA&oq=%E3%82%AB%E3%83%84%E4%B8%BC&gs_lcp=CgNpbWcQA1AAWABgxgFoAHAAeACAAQCIAQCSAQCYAQCqAQtnd3Mtd2l6LWltZw&sclient=img&ei=hotpX7udDo2i-gSUwrCQAg&bih=982&biw=1641&rlz=1C5CHFA_enUS727US727
Some katsudon has Onsen Tamago. Is that what you thought it was fried outside?
https://www.justonecookbook.com/onsen-tamago/ (without sauce)
The egg was definitely fried with a breaded outside coating but a soft boiled egg on the inside. I was impressed and wondered how that was possible. It was from a place inside Oita station at the food court if it was a regional thing
Hi Aya! Thanks so much for additonal info! I looked it up and yes, it’s a regional food called “Kujaku”
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/kujaku_oita.html (recipe included)
Tried yesterday in our high-quality instant ramen, let them soak a bit in mirin and tamari as recommended in the “ramen egg” recipe (not long, but still). They were perfect ! The best dinner while watching Ponyo. Thank you Nami !
Hi Bee! I’m so glad to hear you liked the ramen egg recipe with soft boiled eggs! Perfect for high-quality instant ramen addition! P.S. I love Ponyo! 😀
I was just wondering if the slotted spoon added something special or if there was any reason. I thought it was curious that you made sure to mention that detail.
Love your blog, you’ve help me since my teens! Purchased your book a long time ago! xx from NYC
Hi Tessie! I mentioned a slotted spoon because that’s what I used. I usually use a slotted spoon or my fine mesh sieve to lower my eggs into the boiling water. I choose them without thinking too much, but I think unconsciously that slots or mesh provide good support on the egg so they are not rolling around or accidentally drop into the water (and crack). Whatever you use, just be gentle with “placing” the egg on the bottom of the pot in the boiling water instead of dropping it on the bottom. 🙂
Thank you so much! I’m so happy to hear you enjoy my blog for such a long time! xo
I’m thinking of using this technique for a dozen eggs. What would the timing be for that?
Hi Gregg! My first thought was if you put 12 eggs one by one (you have to submerge the eggs slowly so they won’t crack)… you may not know which one went in first and some of your eggs may be overcooked or undercooked. Sometimes 30-60 seconds can make a difference. 😀 But if you don’t mind preciseness, maybe that’s okay. The temperature of the water will decrease if you use less water, so try to use a large pot filled with water so even though you put 12 eggs, the temp won’t go down drastically. 🙂
i had started to do my very first try of your hanjuku egg…
Hi Dean! Hope you enjoy! 🙂
Why does my eggs always crack?
Hi Jane,
Do you use a slotted spoon or a fine-mesh sieve to lower the eggs into the boiling water?
Did you reduce the heat to a simmer and cook the eggs? Did you gently rotate the eggs?
If you don’t see any signs of a crack on the egg before placing it into the water, these are key to check! 🙂
It never occurred to me to rotate the eggs in the pan while they boil to keep the yolks in the centre, thanks for mentioning that! It’s so annoying to slice an egg in half & end up with most of the yolk on one side.
Hi Saskia! That’s how I learned in home and economics class in elementary school in Japan! I learned pretty useful stuff that I still remember and follow even till now, and this recipe is one of them. Thank you so much for your comment!
If you add a teaspoon of baking soda to the water, it will be much easier to peel the eggs (especially if the eggs are fresh!).
Hi Olivia! That’s what I recently learned too! Thanks so much for sharing the tip with us! 🙂