Onsen Eggs
Soft whites runny yolks. Like the eggs you get with Japanese Rice Bowls and noodles.
Author
Katherine Khor
Prep Time: 00:00
Recipe Time: 00:45
Temperature :
144.9F / 62.7C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 144.9ºF / 62.70000076293945ºC.
- Add desired number of eggs and cook for 45 mins.
- Shock eggs in ice water to stop cooking if not eating immediately. Store in the fridge.