Japanese Onsen Eggs
(18)
Creamy yolks, jelly whites. Perfect on top of a bowl of Gyudon/ Butadon.
Read More
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 0
Fresh Eggs - anything from 1 to 12, in their own shells.
Directions
-
Step 1
Bring your water up to temp.
-
Step 2
Slide your room-temp eggs into the water with a slotted spoon.
-
Step 3
Once done, crack open over your rice bowl, serve.
-
Step 4
If you want to use later, put the cooked eggs into an ice bath and chill for up to 5 days or so.
-
Step 5
To reheat, 58.8C for 15 min.