Easy Soft Boiled Eggs

Be sure to bring the eggs to room temperature. If the temperature of the eggs is too low, the eggs will crack. You can probably make up to 5 eggs at a time this way. Recipe by Okooko

Take a look at my blog here:http://ameblo.jp/cooking-s-papa/entry-11216035074.html-When you're cutting simmered boiled eggs, it works well if you cut them while placed on the palms of your hands (be careful not to cut yourself).-You can adjust the hardness of the egg yolks. I boiled the eggs for 6 minutes in the picture.-You can marinate the eggs in the sauce from simmered pork. They'll turn out delicious this way as well.("Simmered pork" Recipe by Cooking S Papa

I love soft boiled eggs. They're versatile, beautiful, easy to make, and most importantly, delicious. They make perfect toppers to dishes like salads, and the brunch sandwich in the picture above. Cook time depends on how runny you want them.

I just let the eggs sit. Microwaving can make them explode, or cook too firmly. Different microwaves also produced different results and I always had to keep an eye on them. This recipe is great because you can make other dishes while the eggs are cooking.Don't cover with a lid once you've dropped the eggs in the water. If you cover the pot, the water temperature will not go down, and the eggs will be semi-cooked or cook through. Once you've put the eggs into the pot, don't touch it (the water also cools down if your stir)! It's okay to just leave them be. 1 to 3 eggs is the ideal amount for a normal sized pot. Recipe by Mokugetuayame.

The boiled eggs sold at convenience stores are really tasty...but I think they're over-priced. You can enjoy them for way less if you just know the trick.Immerse the boiled eggs in the salt water while they are still hot. (Be careful not to burn yourself!!) Depending on what kind of salt you use, the amount of salt will vary. In general, you want some undissolved salt crystals still left in the water. Recipe by Kikoutou

This is a recipe I saw on Television. It sounded like a good idea, and it works perfect. So here you go, a way to make 1, or a bunch of poached eggs in 12 minutes.

This is a favorite in my family.Step 2: If you put cold eggs into the boiling water, they will crack easily while cooking.Step 3: Please adjust the boiling time for your favourite yolk set.Try stirring with chopsticks. The yolk will set in the center.You can also add eggs into already boiling hot water, but please use a ladle to place them in gently. Recipe by Yuuyuu0221

I created these eggs as a complement to ramen.The marinade is on the strong side. If you can drink it, it's too thin. After two days, the eggs will become too salty, so I recommend taking them out of the marinade after 24 hours. I use the left-over marinade to make more eggs (to go with my next dish of ramen). Recipe by Jaypegu

The Instant Pot makes boiling eggs so easy. They never touch the water, they're EASY to peel, and no dark ring around the yolk.

Conventional wisdom says that you need to use room temperature eggs... But onsen soft-boiled eggs are made by taking advantage of the different set points between the yolk and white of an egg, so if you add still-cold eggs straight from the refrigerator, the water temperature goes down, which is good. The important thing is to maintain a water temperature above 70 °C. I experimented.Since cold eggs are used, I pierced the shells beforehand to prevent them from cracking. This is quite easy to do. Then just put the eggs in the hot water and set the timer! Make sure to measure out the water properly and to start the timer after putting the lid on, since the ambient temperature can affect the results. In addition, try to use the same pan every time for consistent results. Recipe by kebeibiko

These are handy to have in stock, so I make it when I have a lot of eggs.You can omit the garlic if you're worried about the smell. But do include the green onion. It really adds great flavor.I think the eggs are at their best after 2 days in the marinade. The marinade will have penetrated the yolks and turned them a bright orange, so they're really yummy. For 4 to 5 eggs. Recipe by Madamusen

The problem: boiled eggs that are difficult to peel. (the fresher the eggs the more difficult they are to peel)Finally a solution! The peels will slip off, I promise!

We've all been there. We've all seen it. Hard boiled eggs that end up with that ugly greyish-green ring around the yolk. This means the egg was over cooked, and it's easy to remedy. Follow this method and you will end up with perfectly cooked hard boiled eggs. Every. Single. Time.

Homemade soft-set eggs are really best with this method. Put one on hot rice with a little soy sauce! Delicious!!A thick-sided pot is best for this dish! If you can let the eggs rest after taking them out of the pot for 4 minutes, they'll be perfect!My son and daughter both moved out recently, so it's just my husband and I...but you can make just 2 of these, and they'll come out fine. But recently I make 4 at a time and keep 2 in the refrigerator to use the next day. For 4 eggs. Recipe by Tankotankichi

The fresher the egg, the harder it is to peel. There's a little gadget called "Egg Chef" that lifts up and makes a hole in the shell easily. You can also make the hole in the shell with a thumb tack. Opening the hole makes it easy for anyone to peel the eggs cleanly! These eggs are started in hot water, look very nice and are richly flavored.By making a small hole in the shell, you will have boiled eggs that can be shelled very cleanly. When making the hole, press in enough that you don't feel any more resistance! An egg shell is about .7 mm thick. The fresher the egg, the smaller the air pocket, so if you go too deep some of the egg whites may come out. For 2 to 4 eggs. Recipe by kebeibiko

I'm posting this recipe so that everyone can try these delicious soft-boiled eggs.You can use the eggs directly from the fridge or from the store.The shells will slide off very easily!No more frustration peeling the shells!Be sure to adhere to the times indicated.Be sure to transfer them to chilled water as soon as they're done boiling.Be sure to add lots of love.The shells are less likely to break if you boil them when they're first brought to room temperature. Recipe by Nanairo yotsuba

Eggs are an amazing breakfast food. I love having soft and jammy boiled eggs in the morning. I've tested multiple methods, but this method is always consistent for me. The inside isn't too runny. It's almost like a poached egg in a boiled form.

My mom proudly taught me this method,My Mom says 1 ladleful of water could probably cook up to 10 eggs.I would suggest using 1 and a half ladles of water if you are really going to boil 10 eggs, as you'd use a bigger pot. Recipe by Dericchi

I wrapped creamy half-boiled eggs with delicious meat.These eggs are only half-boiled so be gentle when wrapping them in the meat. For 10 servings. Recipe by Demekin okami

I've been making perfectly smooth and flawless boiled eggs like this for many years.By piercing the eggs with a pin, you are making a hole in the membrane of the egg. When an egg is boiled like this, hot water gets in between the membrane and the shell, and so the egg becomes easy to peel.If you put the eggs in cold water, the white may come running out of the hole, so put the eggs into boiling water. For as many as you like. Recipe by Ukiuki kitchen

I learned this method from an American granny in my neighbourhood. I adjusted the length of time to leave the egg.It's also so easy to peel the egg using this method.Leaving the eggs for 10 minutes will result in a hard-boiled egg with a slightly soft centre.If you prefer it soft-boiled, leave the eggs for about 7-8 minutes.The length of time you leave it for also depends on the size of the eggs, so adjust this accordingly.If you want soft-boiled eggs, you should make sure the eggs have cooled completely in cold water. Otherwise they will go on cooking to become hard-boiled. Recipe by KiwieKiwie

Created this recipe because I always tend to forget how long to boil the eggs. Wanted my own that works really well for me.

I just came up with this, using what I had in my kitchen.You can use atsuage instead of fish paste sticks if you like.If you would prefer the eggs to have a stewed texture, don't simmer them, just let them cook on residual heat. The dashi stock will give them a nice color. This is also nice made with chicken wings. See.Step 1: Parboil the radish in the microwave for 3 minutes. Adjust the amount of soy sauce to your liking.Step 2: If you would like the eggs to have a stewed texture, shorten the boiling time.Step 3: Let it simmer with the lid on. The flavours will blend deliciously when it cools down, so let it cool, then reheat before eating. Recipe by Yuuyuu0221

This is a short recipe that works every time! As long as you follow the directions for room temperature or chilled eggs you can't fail.Don't break the shell too much. It's important to adjust the cooking time based on the condition of the egg. If adding more eggs, add 1 tablespoon water to every 2 eggs. Every stovetop is different, so adjust accordingly; start out with a lower heat. Recipe by Chikazo-

I finally found a way to easily peel hard boiled eggs that come out perfect!

Feel free to use these in a variety of recipes! (examples below)Rolling the eggs around with cooking chopsticks when they're boiling will position the yolk in the center of the eggs. By shaking the eggs in the bowls, they will crack all over evenly, and will become easy to peel!(Recipe by Cooking S Papa)

This is a method that my friend taught me a while ago.If you only need to boil a few eggs then use this method by all means.Please make sure that you don't cove the container with cling film or a lid!!If you make a mistake, the eggs could explode so please be careful!! Recipe by alcali cafe

There's a piece of kitchen equipment sold by Nordicware that lets you cook fried eggs in the microwave (you can make 2 at a time). I wanted to make just one egg, so I used the recipe that comes with the gadget as reference. My husband discovered the right timing and microwave wattage, so this is the method I use now!Use a container that's about 8.5 cm in diameter and 4 cm high. It works better if you put the water in the container first, then add the egg. (I did it the other way once, and the egg white exploded). If you don't poke a hole in the yolk it may burst! Be sure to make that hole! Recipe by feritita

Who wouldn't want to be woken up with this hot delicious dish on a lethargic, stormy weekend morning? Be sure to use a small, thin spoon to fetch all of the steaming, soft boiled egg goodies from the inside of the shells! Serve with fresh chilled fruits, jams and toasted bread.

One day, when I needed to boil an egg, I put them in with some vegetables I was boiling, and I was amazed. The shells came right off! This is just one of my little theories, and I feel like I owe an apology to my economics teacher. This time, I had 5 successes and 1 failure. But, if you're going to use them chopped, even if a little egg white leaks out, at least the shell comes right off!There is a chance the eggs may crack since they are put in boiling water. For recipes where the shape of the egg is important, boil a little more water than you need. The shock of the difference in temperature will make the shells come right off. Immerse the eggs as gently as possible. For broken eggs, mash them with a whisk or chop them up. Recipe by Okaachan