soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste.
|In the small pot, bring 1/2-inch of water to a boil over medium heat.|
|Use a thumbtack to poke a small hole at the rounder end of the eggs. Use tongs to place the eggs in the pot then cover and cook for exactly 6 minutes and 30 seconds.|
|Shake the eggs in the pot to crack them slightly. Transfer the pot to the sink and run cold water over them for 1 minute then reserve.|
|In a medium saucepan, bring the chicken broth to a boil then add the buckwheat. Drop the heat to a simmer and cook until the buckwheat is tender but chewy, about 5 minutes. Season to taste with salt.|
|While the broth simmers, peel the eggs, under running water if needed.|
|Fill the serving bowls with soup and drizzle with 1-2 drops of sesame oil. Transfer a peeled egg to each bowl of soup. Gently pinch the egg together, then cut the egg in half. Orient each half yolk-side up. Sprinkle with sesame seeds and serve immediately.|
source: adapted from a recipe by Kuniko Yagi in the Uniqlo recipe app