Soft Boiled Eggs

How to cook soft boiled eggs that have creamy and runny egg yolk. Add this to your meal such as ramen or instant noodles to make your food to another level.

Boiled eggs have two types, soft and hard boiled eggs. Cooking hard boiled eggs are quite simple and you can hardly make mistakes, except overcook it (you know the blue edges we find in hard boiled egg yolk). But for cooking soft boiled egg there’s some techniques you must do to achieve runny yolk with firm egg white.

Mostly Indonesian use hard boiled eggs for Indonesian cuisines. There are only a few Indonesian recipes that call for the soft one.

Usually we use pasteurized eggs to make this recipe safely. The salmonella in yolk from soft boiled eggs won’t be killed because the temperature is not high enough. We actually won’t find pasteurized eggs in our traditional market. To cook it safely we usually buy pasteurized eggs in large supermarket.

You can choose to achieve your desire yolk. For example:

1. Boiling the eggs for 6 minutes for runny egg yolks, or
2. Boiling the eggs for 6,5 minutes for runny but with firm edge egg yolks.

Even though there are some risk to make this recipe, we know how delicious soft boiled eggs are. But of course the hard one is delicious too, but you won’t find runny and creamy texture you usually find in soft boiled eggs.