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Easy, Creamy Japanese Onsen Eggs
Rate this recipeIf you love soft-boiled eggs with runny yolks, you can't miss these onsen eggs. With just a few simple steps, you get eggs that are silky smooth and wonderfully rich.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
2
Time
15 minutes
Servings
2
Level
Easy
Ingredients
eggs
2 pieces
soy sauce
1 bottle
Implementation Steps
01
Cook the eggs
First, bring 500ml of water to the boil. When it boils, turn off the heat and add 200ml of cold water. Gently lower in 2 eggs, cover with a lid and leave for about 15 minutes. Then soak the eggs in ice water for about 5 minutes.
First, bring 500ml of water to the boil. When it boils, turn off the heat and add 200ml of cold water. Gently lower in 2 eggs, cover with a lid and leave for about 15 minutes. Then soak the eggs in ice water for about 5 minutes.
02
The finished eggs
After 15 minutes, crack the eggs into a bowl. The whites will be just barely set and milky, while the yolks are soft, jammy and wobbly. Add a little soy sauce and enjoy!
After 15 minutes, crack the eggs into a bowl. The whites will be just barely set and milky, while the yolks are soft, jammy and wobbly. Add a little soy sauce and enjoy!
03
Enjoy
Japanese onsen eggs are wonderfully tender. The whites melt in your mouth and the rich yolks are irresistibly runny. This method leaves the eggs just slightly underdone, without any eggy smell. Enjoy them with rice or tossed noodles.
Japanese onsen eggs are wonderfully tender. The whites melt in your mouth and the rich yolks are irresistibly runny. This method leaves the eggs just slightly underdone, without any eggy smell. Enjoy them with rice or tossed noodles.
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