Fill your sauce pan half with water and bring to a boil

In a small bowl, add 1tbsp of cornstarch and 1-2 tbsp of the boiled water from the pan and stir till you achieve a sticky consistency

Switch off and remove saucepan from heat. Into the saucepan, place the number of desired eggs you want (I usually do 1-4, straight from the fridge) and the cornstarch mixture. (Cornstarch prevents heat from cooking the eggs too quickly)

Cover with lid for 10mins

Remove eggs and run under cold water. Crack open and ready to eat! Voila ~! Add your own furikake for extra flavour.