黃金蛋，就是水煮蛋切開後，蛋白是熟的而蛋黃是半熟狀態。
Golden boiled egg or Japanese soft-boiled egg has a cooked egg white but a soft runny yolk.
材料:雞蛋、滷汁。
Ingredients: eggs, braising sauce
1.準備一鍋水，水要超過蛋的高度，加入多點的鹽，讓蛋在煮的過程中如裂掉，在裂掉的地方遇到鹽水，蛋會凝固，才不會做蛋花湯。
2.開中火讓水溫慢慢提高，蛋的內外溫度一致。大約煮五分鐘，水開始沸騰，計時4分鐘，馬上把蛋撈起放到冷水中，開始慢慢把蛋殼敲裂，再放回水中。等久一點會讓水滲透入殼，這樣蛋殼會容易撥開。
3.製作滷汁:把超市買的萬用滷包加醬油、水、糖煮滾後放涼，把蛋放入冷的滷汁中上色，將蛋與滷汁冷藏隔夜即可，也可以再浸泡久一點，比較入味也色澤比較好看，把蛋切開會發現蛋白熟了而蛋黃半熟，這樣就是成功的黃金蛋。
1. Prepare a pot of water with enough water to cover the eggs. Add slightly more than the usual amount of salt so that if the egg breaks in the boiling process, the salty water will help the egg to congeal along the cracks, to prevent the egg liquid from running out.
2. Turn to medium heat to allow the water heat up gradually in order to allow the temperature of the eggs to be the same on the inside as the outside. Cook for around 5 minutes or until the water starts to boil, let boil for 4 minutes then take out the eggs and immediately place in cold water. Gently crack the eggshells and place back into the water. Wait for a while to let the water penetrate the eggshell which will make it easier to peel the eggs.
3. Preparation of the braising sauce: Use any store-bought braising spice mix (in sachets), add soy sauce, water, and sugar and boil, then set aside to cool. Place the eggs in the cooled braising sauce to let the sauce add color to the eggs. Refrigerate the egg and sauce mixture overnight or slightly longer for a darker color and tastier eggs. Cut open the eggs, if the egg white is cooked but the yolk is still slightly runny, it means that the Golden Boiled Egg was successfully prepared.
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