HOW TO MAKE LAVA EGGS

I’ve been long obsessed with “lava” eggs. It is called as such because of the consistency of the yolk. Thick, but slightly runny when you split the eggs in half. These lava eggs often accompany a bowl of ramen noodles. Some people like to order them as a side to accompany their entree dishes too. I’ve followed many recipes, but have failed that many times to achieve the lava consistency. I finally able to get it to the consistency I like (not too runny and not overcooked). I’m not sure if there’s one recipe that will fit all. I believe that the more you experiment with it, the more you’ll know how long of the time you need to get to the lava consistency.

HOW TO MAKE LAVA EGGS

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Ingredients

  

• 4 large eggs

Instructions

 

• Place the eggs in a medium sauce pan that has lid. Cover with water and bring to a rolling boil. Immediately remove from the heat and cover with the lid and let them sit for 3 minutes undisturbed
• Uncover and drain off the hot water and rinse with cold running water to stop the cooking process. They are hard to peel when warm. I usually let them cool down in the fridge and they are easier to peel the next day. But if you need it on the same day, submerge it in a cold water for a while and you'll be able to peel them much easier

Notes

I notice that when when I cook 4 eggs in a saucepan, they need about 4 minutes to get that "lava" consistency on the yolk. If I cook only 2 eggs, they need only 3 minutes to get the "lava" consistency. This is something that you may need to experiment with to get the lava consistency. The size of the eggs may affect the result too. I used eggs with white shells, I'm not sure how the timing I put on recipe will affect the brown eggs. Some people let the eggs come to room temperature before boiling them, but I've tried both and didn't seem to affect much on the cooking time

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