Okay, “what are onsen eggs?” I hear you ask!
Firstly, onsen is Japanese for hot springs.
Most hot springs quite hot but not quite boiling – usually around 50-70 degrees.
The method of cooking traditional onsen eggs is to leave the eggs with the shell on and place it in the hot spring water for 30-45 minutes.
Technically, I would have had to go to Japan, bring a carton of eggs and have a good soak with them in the natural hot spring waters.
Luckily, normal tap water boiled works the trick too!
look at that gorgeousness!
The result of the eggs are like poaching them while the shell is still on. I love this method over the usual poached one, because it is a lot less messy and easier to control.
The whites are just cooked through, soft and custard-like and the egg yolks are semi-hard, however its’ bright hue remains!
Just like a reverse cooked egg, it’s all very magical!
I read up online and there were several ways of making this.
Some called for thermometers and changing the water temperature and leaving it in the water for various amounts of time.
I had one that said you can use eggs straight from the fridge but when I used this method and put the eggs straught into the pot of boiling water, it cracked. Boo….
It all comes down to experimenting and seeing what works for you. This is what I found works for me.
2-4 fresh eggs at room temperature
1 litre water
1) boil the water in a large pot.
2) When it has come to the boil, remove the pot from the stove.
3) carefully place eggs into the pot of water, being careful not to move the water.
4) leave it in there for 12-15 minutes depending on the size of the egg.
A safe guide for 50g put the eggs in for 12 minutes, for 70g put it in for 15 minutes.
Of course if you are using more eggs then more time would be required. Don’t put the lid on, otherwise it will cook the eggs too much!
5) take the eggs out after the designated time period and plunge it into cold water to stop the cooking process.
6) pat dry and keep aside until ready to eat!
These were 50 gram eggs in water for 11 minutes – looks like another minute or two would have been better!
Almost forgot this part of the recipe!
This was experimental dish because I just wanted something to go with the Onsen eggs!
1x packet of mixed mushrooms (enoki, shitake and shumeji)
1 Tbs oil
1 small piece of ginger
1 Tbs mirin
1 Tbs soy sauce
1 tsp sake
1 tsp sugar
1/2 Cup dashi stock
1 Tbs oyster sauce
1 tsp corn flour
1) mix the mirin, soy sauce, sake, sugar and dashi in a bowl.
2) Heat the oil and ginger in a pan over high heat.
3) add the mushrooms to the pan for about 1 minute.
4) add the bowl of seasoning, stir wel, turn the heat to medium low and pop the lid on for 2 minutes.
5) Meanwhile, mix the oyster sauce and corn flour with a splash of water then add it to the pan until the sauce thickens.
*crack the onsen eggs on top of the mushrooms and serve!
*garnish with some spring onions.
Here’s the 70 gram egg in hot water for 15 minutes and I had some unagi and rice with it.
This one was perfect!