- Joined
- Sep 29, 2022
I tend to do mine sous vide as it's Mrs. Sebben's favorite way because it's the closest you can get to "onsen eggs" here in the world.I use 270 for about 9 minutes for soft. Your fryer may vary. But if you peg the proper amount of time, they turn out exactly the same every time, unlike the usual boiling water method where the results seem fairly random.
Japanese hot spring resorts, known as onsen, are famous for a lot of things other than the hot spring. They're famous for their food and the elaborate meals. But the one thing they all have in common are onsen eggs. That's basically a bunch of eggs which they dunk in one of the hot springs each morning and let the eggs cook there. The white has this custard like consistency and the yolk is rather thick while still being runny.
The only downside is they take about 45 minutes to make.