Soft-boiled Egg with Wasabi Soy Sauce

Savor the creamy texture of egg yolk with wasabi soy sauce and give your taste buds a treat.

Soft-boiled Egg with Wasabi Soy Sauce
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Eggs

Healthy

Quick

80kcal

15minutes

Calorie count is per serving.
Does not include time needed to cool the boiled egg.

Ingredients (Serves 3-4)

  • 4 eggs
    Note

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • Wasabi paste, as needed
  • Soy sauce, as needed

Directions

1

Pour 1.2 liters of water (enough to cover the eggs) into a small pot and gently lower the eggs into the water. Place over medium heat and turn the eggs over with cooking chopsticks until the water comes to a boil. This keeps the yolks centered.

2

Once the water comes to a boil, reduce the heat to medium-low. Set your kitchen timer to 5 minutes or longer if you prefer harder eggs.

3

When the time is up, remove the eggs immediately and plunge into cold water. Change the water a couple of times to allow the eggs to cool for 10-20 minutes. Be sure to plunge the eggs into cold water right away. Otherwise they'll harden from the residual heat.

4

Tap the eggs on a flat surface to crack the shell. Peel the eggs in a bowl filled with water. The water that seeps in between the shell and the egg white will make peeling a cinch.

5

Trim both ends and cut in half to allow the egg halves to stand.

6

Plate up and serve with wasabi and soy sauce.