Onsen Eggs

Anova Culinary

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

  1. Set your Anova Sous Vide Precision Cooker to 144.9ºF / 62.70000076293945ºC.
  2. Add desired number of eggs and cook for 45 mins.

  1. Shock eggs in ice water to stop cooking if not eating immediately. Store in the fridge.