This skill is necessary when cooking many Japanese dishes including ramen, udon and even for a typical breakfast over rice in Nippon. Every stovetop can vary your exact cooking time, but this has worked for most. Some basic tips that make a difference: bring egg to room temperature while you boil water and make sure the water will cover the egg completely when it is added in. Also, after the egg has cooked & cooled, gently crack the egg shell in various points before rolling the egg in your hand to continue to remove the shell.
Directions:
Bring water to boil
Use slotted spoon to carefully lower egg into the pot
Boil for 7 minutes & 30 seconds
Prepare an ice bath (bowl with ice and water to immediately stop the egg from cooking further)
Remove from boiling water and immediately into an ice water bath
Wait to cool before peeling
Ingredients:
Eggs
Pot
Water
1 small bowl
Ice
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