Steps
- 1
Fill your sauce pan half with water and bring to a boil
- 2
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
- 3
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)
- 4
Cover with lid for 10mins
- 5
Remove eggs and run under cold water. Crack open and ready to eat! Voila ~! Add your own furikake for extra flavour.
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