Japanese Marinated Soft Boiled Egg (sake, soy sauce, mirin, sugar). Kind of reminds me of a tea egg, but different. You serve them in hot soup broth (does that sound good or what?). For some reason I'm obsessed with finding the perfect soft-boiled egg technique.
The perfect soft-boiled egg should have firm, custard-like whites and a warm runny yolk. This is a slightly trickier endeavor than simply hard-boiling eggs, but nothing that can't be mastered in the space of a Saturday morning! Here's our best recipe and step-by-step guide for soft-boiled eggs. What's yours?