Time
15 min
Serving
6 persons
Calories
0
Soft-boiled eggs — those with a just-set white and a warm, almost-runny, and jammy yolk — are wonderful over salads and ramen. They also make a lovely breakfast nestled in an egg cup with some toast on the side. Surprisingly, soft-boiled eggs are made differently than hard-boiled eggs. While hard-boiled eggs are started in cold water, brought to a boil, and then removed from the heat to finish cooking, soft-boiled eggs are lowered into boiling water and gently boiled until done. The reason for this is that there’s less room for error with soft-boiled eggs — with the drop-into-boiling-water method, you can time the eggs precisely because you know the exact moment they begin cooking. Keep in mind that it use standard large eggs — for smaller or larger eggs, the cook time would need to be adjusted by a minute or so in either direction.
Ingredients
- Chinese eggplants (about 1 pound): 2 piece
- vegetable oil: 2 Tbsp
- garlic: 2 clove (minced)
- ginger: 1 Tbsp (minced, fresh)
- red bell pepper: 1 piece (sliced)
- green bell pepper: 1 piece (sliced)
- soy sauce: 2 Tbsp
- hoisin sauce: 2 Tbsp
- rice vinegar: 1 Tbsp
- brown sugar: 1 Tbsp
- green onions: 2 piece (sliced, optional)
Metric Conversion
Stages of cooking
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Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
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Meanwhile, fill a bowl with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.
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Gently crack the eggs all over and peel under running water.
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Serve warm and enjoy!
