How to Make Japanese Soft-Cooked Eggs (Onsen Tamago), No Hot Spring Required

where I stayed, I was served an onsen egg as part of my breakfast. It came in a small dish, with a chilled soy-broth poured over it—one of the most common ways to serve onsen eggs, though by no means the only one. It's possible the chef cooked the eggs in the spa waters, since the hotel has the spa's thermal water piped in for on-site use, but it's just as possible that they were cooked using an immersion circulator, or even a simple pot of water heated to the right temperature.

If you have an immersion circulator, you can set it to 167°F, get a timer running for 13 minutes, and walk away until it beeps. You can also use our: Fill up a small insulated cooler with water heated to a couple of degrees above 167°F, to account for the temperature drop the eggs will cause ; drop in the eggs; seal the lid; and start your timer.make these eggs, though it requires 13 minutes of babysitting.

When the eggs are done, just transfer them to an ice bath to chill, then peel them . The peeled eggs will have some looser whites, which is just the watery portion you see when they're raw. You can remove them with a clean paper towel or scoop the egg from them with a spoon., but I like the simplicity of the way they were served at the ryokan.

One source I read said that the ideal formula was an 8:1:1 ratio of dashi to soy and mirin, but this notion of an"ideal" ratio was undermined by several other books and websites I consulted, which suggested different ratios based on the use. I tested out that 8:1:1 ratio, which was mild and pleasant if unexceptional, as well as the 4:1:1 ratio another source recommended, which I found a little too heavy on the alcoholic punch of mirin..

Daniel, What about cracking the eggs into a zipper bag, then putting them in the sous vide? I have had bad luck trying to peel soft boiled eggs

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