Foolproof Japanese onsen eggs

Name: Foolproof Japanese onsen eggs
Total time: 1800 s
Yield: 4
Cuisine: British
Ingredients: 4 eggs; 4 cups (250 ml) boiling water; 1 cup lukewarm water; 4 eggs

Maya’s Wine Bar & Kitchen @latte_and_wine

Fell in love with these eggs when visiting Japan. Eggs are gently poached in their shell at a temperature reminiscing hot springs, and can be stored in their shells in the fridge until required.
When the time comes, simply crack the egg gently over your dish, and a silky custardy egg will emerge. And no peeling required!

Maya’s Wine Bar & Kitchen @latte_and_wine

Saved

Ingredients

30 mins

4eggs
4 cups (250 ml)boiling water
1 cuplukewarm water
4eggs

Saved

Steps

30 mins

1

Bring 4 cups of water to a boil
2

Turn the heat off
3

Add 1 cup of lukewarm water
4

Gently lower 4 eggs into the pot
5

Cover with the lid and leave for 20 minutes
6

After 20 minutes, transfer the eggs to the ice bath for 10 minutes to stop the cooking process
7

Done! Store in the fridge and use up within 72 hrs!

Tips

Delicious on the top of rice bowls, in broths, with noodles, or use instead of a poached egg on toast! I made Turkish eggs with these before, and they were a hit!