Onsen Egg (Custardy Soft-Cooked Egg)

What you’re aiming for

• Whites: barely set, tender, custard-like

• Yolk: thick, glossy, spoonable

• No rubbery edges, no chalky yolk

METHOD 1: Classic Water Bath (No Special Equipment)

Ingredients

• Large eggs (as many as you want)

• Water

Instructions

1. Heat the water

   • Bring a pot of water to a full boil

   • Once boiling, turn off the heat

2. Add eggs

   • Gently lower eggs straight from the fridge

   • Cover the pot with a lid

3. Wait

   • Let eggs sit in the hot water for 12–13 minutes

   • Do not reheat or uncover

4. Cool

   • Transfer eggs to warm water (not ice)

   • Let sit 1–2 minutes

5. Peel

   • Crack from the wider end

   • Peel gently — whites will be delicate

METHOD 2: Sous Vide (Ultra-Precise, Restaurant Perfect)

Ingredients

• Eggs

Instructions

1. Set sous vide

   • Temperature: 145°F / 63°C

2. Cook

   • Place eggs directly into the bath

   • Cook for 45 minutes

3. Serve or chill

   • Serve immediately, or ice bath and refrigerate up to 48 hours

How to Serve (Classic & Creative)

Traditional Japanese Style

• Place egg in a small bowl

• Crack open gently

• Add:

  • Splash of soy sauce

  • Few drops sesame oil

  • Chopped green onions

  • Optional: bonito flakes

Amazing With

• Ramen 🍜

• Rice bowls

• Avocado toast

• Toasted sourdough

• Roasted vegetables

• Steak or grilled fish

Pro Tips (Important)

• Use large eggs — timing changes with size

• Don’t use ice water unless storing (ice can tighten whites)

• If whites are too loose → add 1 more minute

• If yolk too firm → reduce time by 1 minute

Texture Check (What You See in the Photo)

• Spoon slides through the white like panna cotta

• Yolk domes, then slowly spreads

• No watery whites pooling