Onsen Tamago

Onsen Tamago means "hot spring egg" in Japanese. It's a traditional low-temperature (63C-70C) boiled egg in naturally hot water of Onsen. When cooked for about 1 hour, this egg has a unique texture - the white is like custard, and the yolk is creamy. You can play with time and temperature to get slightly different results in texture. And it's all about the white and yolk solidifying at different temperatures. Using sous vide makes cooking Onsen Tamago easy and convenient. I like poaching 1 or 2 dozen eggs (shell on), refrigerating them, and serving them for breakfast during the week - with rice or oatmeal porridge, open sandwiches, scones, toasted bread, and salads. It's one of the best uses of sous vide at home!