Runny Egg Yolk Hard-Boiled Egg
I woke up one night and felt this insane craving to make my own Runny Egg Yolk hard-boiled egg. And almost as quickly, I immediately whipped out my trusty Nokia e71 (Yup, that was how long ago this recipe was inspired) and googled the recipe online. It was undoubtedly the most rewarding experience because now I have Runny Egg Yolk hard-boiled eggs for my maggi noodles.
I think the inspiration for this largely stemmed from eating out at one of those Japanese Ramen shops, most notably the one at the entrance of Cuppage Plaza in town. The Char Siew Ramen was simply delightful, and the runny egg yolk that accompanied it was simply awesome!
Recipe – serving for one
1 Large Egg (55g) <<That’s it! *wide grin*>>
1. Fill a sauce-pan pot with water till midway or until you can cover the egg(s). Bring the water to a boil.
2. When the water is boiling, place the egg into the pot with a ladle making sure that the egg does not break in the pot. Ideally the egg should be at room temperature when it is placed in.
3. Boil the egg for about 6 minutes using a watch to keep time. Afterwhich, you ladle the egg out of the sauce-pan pot and let it cool in cold tap water. This process helps the egg to stop cooking even after you have taken it out of the boiling pot.
The whole process shouldn’t take you more than 15 minutes and you should be able to eat the eggs immediately! Look at the glorious golden yellow yolk! Serve with a little sea salt or black soya sauce.