• Eggs (L size)3
• Waterabout 1 liter or more

1. 1

   Fill a pot with enough water (about 1 liter or more) to completely cover the eggs and bring to a boil. Then gently lower the eggs into the pot using a ladle.

2. 2

   Using cooking chopsticks, gently roll the eggs for 3 minutes while heating.

3. 3

   Immediately turn off the heat after 3 minutes, cover the pot with a lid, and let sit.

4. 4

   [Soft-boiled egg] After turning off the heat, let sit for 7 minutes for a runny yolk. Remove immediately and cool in ice water before peeling.

5. 5

   [Medium soft-boiled egg] After turning off the heat, let sit for 10 minutes for a slightly runny yolk. Similarly, cool in ice water immediately before peeling.

6. 6

   [Hard-boiled egg] After turning off the heat, let sit for 20 minutes for a fully cooked yolk. In this case, cooling in ice water is not necessary.

7. 7

   For S or M size eggs, remove about 1 minute earlier than L size eggs to achieve the proper doneness.

8. 8

   When peeling, use running water for smooth removal. Boiling the water before adding eggs helps the shells peel cleanly.

9. 9

   If you have extra time, you can also make hard-boiled eggs by rolling them for 2 minutes after boiling, turning off the heat, covering, and letting sit for 30 minutes.

Always add eggs to already-boiling water. The basic cooking time is 3 minutes. Try the additional times if you have flexibility.

• Calories74 kcal
• Protein6.2 g
• Fat5 g
• Carbs0.3 g
• Sodium0.2 g