To make everything delightful, all you need is this onsen egg! Don't you agree?! Haha!
An onsen egg is where the egg yolk is still runny and the egg white is slightly coagulated. It's similar to a poached egg, but using a totally different yet simple method. We make it with the shell still on.
To enjoy it, just top it on rice, noodles, grilled vegetables etc... The variations are endless.
Hope you will enjoy it!
PS: My English is really not that good, so if you have any questions reading the directions below, feel free to ask me through Instagram!!
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<Yield> 4 servings
<Prep time> 0 minutes
<Cook time> 15 minutes
<Ingredients>
eggs
water
<Directions>
1. Let the eggs come to room temperature. Bring the water to a boil. You need enough water to submerge all the eggs.
2. Turn off the heat and place the eggs carefully into the water.
3. Wait for 12-15 minutes. Transfer to an ice bath and leave it for a couple of minutes. Crack the shells and peel them. Enjoy it!
<Miwa's tips>
-Remember to turn off the heat it's key that the temperature remains between 65-70 degree Celsius.
-If you are making this in winter or prefer a more jammy consistency, you might need to leave it in the hot water for 2-3 minutes longer because the room temperature is lower.
-Also when the temperature is over 25 degree Celsius in your kitchen, 15 minutes will be too long to leave it in the hot water so please try 12 minutes!
-If you are in hurry, place the eggs next to the stove's flame as you bring the water to a boil. This will help to warm up your eggs.
<Storage time>
Store them in their shells in the fridge for a day.
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
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<Recipes with onsen egg!>
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