Quick Small Batch Onsen Eggs

Name: Quick Small Batch Onsen Eggs
Total time: 480 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 Eggs; 800 ml boiling water; 200 ml Room temperature water

Maya’s Wine Bar & Kitchen @latte_and_wine

For when you want the hands-off approach of a soft boiled egg, the liquid yolk of a poached egg and don’t want to peel the shell. Or you want a soft onsen-style egg in just 8 minutes!
This is a faster onsen egg method that only makes 2.

Maya’s Wine Bar & Kitchen @latte_and_wine

Saved

Ingredients

8 mins

2 servings

2Eggs
800 mlboiling Water
200 mlRoom temperature water

Saved

Steps

8 mins

1

Bring 800ml of water to a boil in a pot
2

Turn off the heat.
3

Add 200ml of room temperature water.
4

Gently lower 2 eggs into the water.
5

Cover and let sit for 8 minutes.
6

Crack over your dish to serve warm, or cool in cold water and refrigerate.
7

To reheat, place shelled eggs in a bowl and cover with boiling water for 2 minutes. Then crack over your dish.

Tips

When you crack the shell, the egg should slide right out of it. The yolk will be very runny and the whites very soft. For a more custardy yolk, keep in the hot water for a minute more.

Traditionally served over a rice bowl or in a small dish as a dip for meat, but I also used them as substitute for poached eggs on toast and yoghurt bowls.