Skip to main content
Epicurious

Thirteen-Minute Onsen Eggs

Onsen means “hot springs” in Japanese, and the original onsen eggs were cooked in natural hot springs and served for breakfast. They are famed for their soft, silky texture. We’ve been chasing the perfect onsen egg for years. By increasing the temperature of the cooking water from the modern standard of 147°F (63.8°C) to a more traditional 167°F (75°C), we shortened the cooking time and produced both whites and yolks with the textures we prefer. The results are tender, just-cooked whites paired with a warm, liquid yolks. This version is a great stand-in for the poached eggs in eggs Benedict because the eggs can be cooked ahead of time and then warmed when you are ready to serve.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.