Traditional Soft-Boiled Eggs with Soy Sauce & White Pepper

Ingredients

• 4 large eggs, preferably organic
• Water (enough to submerge the eggs completely, about 4 cups)
• 4 tablespoons soy sauce (preferably low sodium)
• 1 teaspoon white pepper seasoning
• 1 teaspoon sesame oil (optional)
• Chopped green onions (for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. Begin by boiling enough water in a saucepan to cover the eggs completely. Once the water reaches a rolling boil, reduce the heat to a gentle simmer.
2. Carefully add the eggs to the saucepan using a slotted spoon. Cook the eggs for exactly 6 to 7 minutes, depending on how runny you prefer your yolk.
3. While the eggs are cooking, prepare a bowl of ice water. Once the cooking time is up, transfer the eggs to the ice water to halt the cooking process.
4. Let the eggs sit in the ice water for about 5 minutes.
5. While the eggs are cooling, mix the soy sauce, white pepper, and sesame oil in a small bowl. Stir well to combine.
6. Once the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel each egg under running water.
7. Slice the soft-boiled eggs in half and arrange them on a plate. Drizzle the soy sauce mixture generously over the eggs.
8. Sprinkle chopped green onions and sesame seeds on top before serving.

Nutrition