Deep-Fried Soft-Boiled Egg?! The Soft Yolk Secret Recipe — by a Japanese Chef

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is often less expensive.

Poke a small hole in the round end of the egg with a pushpin to prevent cracking and make peeling easier.

Place the eggs into boiling water.

Gently roll the eggs for the first minute to keep the yolk centered.

Cook large eggs for 6.5 minutes for soft-boiled texture; medium eggs for 6 minutes.

Transfer the cooked eggs to ice water to stop the cooking process.

Prepare the marinade sauce by combining 50g soy sauce, 50g mirin, 55g sugar, 50g vinegar, and 150g water.

Heat the marinade mixture and dissolve the sugar, turning off the heat just before boiling and chilling it over ice.

Peel the eggs under water to make it easier by letting water seep under the membrane.

Pour the marinade into a container, preferably glass or heat-resistant, and add the peeled eggs.

Place a sheet of paper towel on top of the eggs in the marinade to coat them evenly.

Marinate the eggs for at least 2 hours, or up to a full day for better flavor penetration.

Prepare the coating batter by mixing 1 egg yolk, 40g cake flour, and 35g water until smooth.

Heat oil to 180°C (356°F) to prevent the yolk from overcooking.

Lightly coat the well-marinated egg with the batter.

Fry the coated egg briefly in the hot oil at 180°C for a light, gentle crisp on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens