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Onsen Tamago (Japanese-style "Poached" Eggs)
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Chef :
FeliceOnsen Tamago (Japanese-style "Poached" Eggs)
Onsen Tamago literally translates to "hot spring eggs" - I guess because they are cooked in low temperature water below boiling. The result is a soft boiled egg that's just like a poached egg! I think it's a million times easier than poaching eggs because you don't have to crack the egg into boiling water and worry about it falling apart.
Cooking instructions
* Step 1
Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter.
* Step 2
When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water.
* Step 3
Cover with lid and let sit for 10 minutes.
* Step 4
Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want.
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