Sweet Heart Boiled Egg

In Cantonese, they call boiled eggs that have runny yolk 'Tong Sum' - Candied heart. My family love runny yolks for breakfast eggs. It's smooth and easy to go with bread or toast. I like it with baked bean. It's so pretty if the yolk is in that beautiful orange colour. Just like the golden sun!

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Ingredients:

Any no. of Large fresh eggs (in room temperature)

Salt 2 tsp

Water

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Method:

1. Boil a pot of water enough to cover the number of eggs you wanna boil.

2. When the water comes up to boiling point,add in salt and put the egg/s in and let it boil for 5 and a half minutes on medium flame.

3. Scoop the eggs out and soak into cool water. Peel the eggs and serve with baked bean, stir fried mushroom...!

* Never use cold eggs from the fridge, you will not be able to achieve the right consistency of this 'Candied heart' .