Onsen eggs are super versatile and can be used in almost any dish to richen the flavor as well as making it look "Cheffy". These usually pair well with salads, ramen, pastas, risotto, potatoes, etc. They are also great by themselves with a bit of sweet soy sauce or some Japanese Dashi.
Top Tip: To ensure the egg whites separates properly from the shell, allow the onsen eggs to cool down and refrigerate overnight in the shell
Usually serves 1 person per egg
Ingredients:ADD TO CART
- Taiyouran Eggs - As many as required
- Required: Sous Vide Machine
1) Set your sous vide machine to 65C (150F) or 60C (140F) for a runnier yolk
2) Gently submerge the eggs into the pot to avoid them cracking when hitting the bottom of the pot (use a large ladle to lower the eggs).
3) Let the eggs cook for around 1 hour or up to 1.5 hours for a yolk with a thicker consistency.