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.
Recipe information
Yield
makes 8 eggs
Ingredients
Preparation
Step 1
Heat a circulating water bath or a pot of water set over medium heat to 167°F (75°C). Lower the eggs into the water and cook for 13 minutes.
Step 2
While the eggs cook, prepare an ice bath. Transfer the cooked eggs to the ice bath to cool. The eggs can be stored in their shells in the refrigerator for up to 2 days.
Step 3
To serve, place the eggs in either a circulating water bath or a pot of water heated to 140°F (60°C) for 10 minutes to just heat them through. Remove the eggs and crack them into a shallow bowl. The thin white will still fall free from the egg. Use a slotted spoon to pick up the egg, pat it on a paper towel to remove any loose egg white, and place in a dish to serve.
