Japanese Onsen Eggs

Creamy yolks, jelly whites. Perfect on top of a bowl of Gyudon/ Butadon.

Author

Sharon T

Prep Time: 00:45

Recipe Time: 00:45

Temperature : 147.2F / 64C

Ingredients

• Fresh Eggs - anything from 1 to 12, in their own shells.

Directions

1. Bring your water up to temp.
2. Slide your room-temp eggs into the water with a slotted spoon.
3. Once done, crack open over your rice bowl, serve.
4. If you want to use later, put the cooked eggs into an ice bath and chill for up to 5 days or so.
5. To reheat, 58.8C for 15 min.

Finishing Steps