將室溫蛋（大小約位45mm）放入100度既滾水入面，分別煲1至19分鐘，然後沖水喉水45秒之後再放係0度冰水入面。當然煲1至2分鐘嗰啲係生到打唔開啦，但有心要做日式拉麪溏心蛋係絶對有參考價值。
The original article was in Japanese and they did a very comprehensive testing on how to make semi-boiled eggs.
The egg size is around 45mm at room temperature. Put them into boiled water at 100C for 1 to 19 mintues. The put the eggs into running tape water for 45 seconds and transfer to iced water until cooling down. Of course, you cannot crack those boiled for 1 to 2 minutes, it is absolutely a good reference if you want to cook semi-boiled egg which usually serve with ramen.
富士山頂で理想の半熟卵！ゆで卵の伝熱シミュレーター
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