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.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Does not include time needed to cool the boiled egg.
Ingredients (Serves 3-4)
- 4 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- Wasabi paste, as needed
- Soy sauce, as needed
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.
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.
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.
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.
Trim both ends and cut in half to allow the egg halves to stand.
Plate up and serve with wasabi and soy sauce.