skipme

From numnums.com
We found this recipe through the Uniqlo cooking app and tried it out since we had buckwheat groats on hand. It turned out to be a delicious light breakfast that we now make regularly. We adapted the soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste.
Ingredients
 eggs2 whole
 chicken stock1 qt
 roasted buckwheat groats 1/4 cup
aka kasha
 salt
 sesame oil
 sesame seeds2 tsp
preferably a mix of white and black sesame seeds

cookware

thumbtack
small pot
tongs
medium saucepan
1
In the small pot, bring 1/2-inch of water to a boil over medium heat.
2
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.
3
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.
4
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.
5
While the broth simmers, peel the eggs, under running water if needed.
6
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