Perfect Onsen Egg Recipe Silky Custardy Japanese Eggs
Unlock the secret to the ultimate Onsen Egg at home This simple cooler method nails the precise onsen egg temperature for a silky custardy yolk and milky white
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Cooking tools:
- Instant-read thermometer
- Insulated cooler
- Thermos flask
- Kettle
- Measuring cup
- Mixing bowl
- Saucepan
- Slotted spoon
- Pot
- Kitchen timer
- Spoon
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Sous vide circulator
Ingredients
- 4 Large Eggs (must be fresh, refrigerated)
- 5 Litres / 10 cups Boiling Water (for the bath)
- 2 Litres / 8 cups Cold Water (for the bath)
- 60 ml / 1/4 cup Dashi Stock (or low-sodium vegetable stock)
- 30 ml / 2 Tbsp Soy Sauce (preferably Japanese shoyu)
- 30 ml / 2 Tbsp Mirin (Japanese sweet rice wine)
- 5 ml / 1 tsp Caster Sugar (superfine sugar)
- A pinch of Shichimi Togarashi
- Finely Chopped Spring Onion or Chives
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