Timing guide: These times are for large fridge-cold eggs lowered into already-boiling water. 6 minutes 30 seconds gives a set white and a runny yolk. 7 minutes 30 seconds gives a jammy, fudgy yolk. 9 minutes gives a fully cooked yolk. Use 6 minutes for medium eggs and 7 minutes for very large ones. Cook one test egg first to calibrate your own hob.

Make ahead: Marinate overnight, then transfer the eggs out of the liquid into a dry sealed container in the fridge, otherwise they keep getting saltier and the whites firm up. Do not cut them until you are ready to serve.

The mistake to avoid: Using cold tap water instead of a proper ice bath. Residual heat will keep cooking the yolk for several minutes and you will get fudgy eggs every time. Use real ice and give it two full minutes.

Variations: Add a teaspoon of chilli oil or dried chilli flakes to the marinade for gentle heat. Increase the mirin to 5 tbsp and add a star anise for a sweeter, Chinese-style soy egg. Add 50 ml extra water if you find them too salty.

Reuse: The strained marinade will do one more batch of eggs. After that it is too diluted.

Equipment: A saucepan, a slotted spoon, a large bowl for the ice bath, a timer and a small resealable food bag.

Food safety: These are soft-cooked eggs with a runny yolk. UK Food Standards Agency advice is that British Lion marked eggs may be eaten raw or lightly cooked by everyone including vulnerable groups, while non-Lion and imported eggs should be cooked through.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the eggs themselves, soy sauce (soya, wheat), and mirin and sake (sulphites in some brands). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.