Akatsuki Tamago

For some strange reason, my successful attempts are always when I cook them in Amsterdam. Think is because firstly the fridge is able to nearly freeze the eggs. Secondly, after boiling for 5 minutes, the tap water used to cool the eggs are cold water given the climate here. So I get soft eggs when they were peeled. When opened, wah lah yay!

Akatsuki Tamago

Soft egg yolk on the inside

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