Sous Vide Onsen Eggs with Savory Oatmeal


Growing up in a family restaurant business in Bangkok, Thailand, food was always an important part of my daily life. Everyone in my family had an integral part to play in the kitchen. I fondly remember the fun times cooking with my parents and my brothers. We laughed ov ...

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Perfectly cooked Sous Vide Onsen eggs with a savory oatmeal courtesy of Chef Kitty Ditpare.
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Ingredients for 4

  • 8 eggs

  • 2 cups Old Fashioned Oats

  • 2 cups water

  • 2 cups milk

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons chopped green onion

  • 1 tablespoon grated ginger (optional)

  • 1/2 cup shredded Cheddar cheese (optional)


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC

  • Step 2

    Once the water bath temperature reaches 145F/63C, gently lower the refrigerated eggs into the water using a slotted spoon and cook for 45 minutes.

    • Finishing Steps and Assembly

    • Step 0

      Once the eggs are almost finished cooking, heat water, 1 cup of milk and oats in a medium saucepan over medium heat. Add salt to the oats. Cook the oats, stirring occasionally, for 5 minutes or until the oats are creamy and the consistency you like. Add the remaining milk and stir for another 2 minutes. Remove from heat.

    • Step 1

      After 45 minutes transfer the cooked eggs to the ice bath and leave in the bath for 1-2 minutes.

    • Step 2

      To serve, add hot oats in a bowl and top with 2 onsen sous vide eggs, Cheddar cheese, green onion and grated ginger.

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145 F / 62.8 C Recipe Temp
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