Perfect Onsen Tamago (shhh! It’s better than a soft boiled egg)
- First thought that comes to mind: Happy Easter! Eggs for everyone!
- Great for: Making a large batch at a time.
- Inspiration: My new sous vide machine.
- Tips & Tricks: While the eggs are cooking in the sous vide, give them a stir every now and then. It will help circulate the water temperature and help set the yolk in the center of the egg.
- Pairs well with: Ramen, Salad and Pappardalle Pasta. You could also just eat it plain. 🙂
Sous vide machine
Large pot or cooler filled with water
1 tablespoon of water or chicken stock
2 teaspoon of soy sauce
1 teaspoon of sesame oil
Pinch of Japanese Furikake seasoning (consists of sesame seeds, seaweed and etc. You can find it at you local Asian market.)
- Fill your large pot of water and start the sous vide. Set the temperature at 145 F degrees.
- Once the water is at temperature, place eggs in water gently. Give them a stir gently.
- Let the eggs cook for 45 minutes and remove them from the hot water bath and run them under cold water.
- To serve, place the chicken stock or water in a bowl. Add the soy sauce and sesame oil. Crack the perfect onsen egg into the bowl. Sprinkle with Furikake seasoning.