Easy soft boil egg in just 4 mins

This is the kind of Japanese style soft boil eggs many Asian has a crush on!

 

There are many different ways to make it, but I find that most of the methods I’ve come across are just too “scientific” for me.  Instead of testing the temperature and time, I just cover the eggs (from fridge) in the pot with cold water and bring to a boil, keep the lid on and turn off when it boils and bubbles hard, remove from the heat to let it sit for about 4-5 minutes!

 

Be sure to soak in a cold water bath until it gets cooled before removing the shell!

 

 

糖心蛋製作方法可以非常簡單容易,自問對於科學數學等精確數字不算太在行,與其要測試溫度和時間等,我只是將放在雪櫃內的雞蛋放入煲內冷水蓋面煲猛滾,熄火並移開爐面焗大約4-5分鐘即成!

 

不過記得要將雞蛋放在冷水泡一泡才容易剝殼啊!

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