Onsen eggs A type of poached egg. Named for the hot springs in which they are boiled, many practices use plain water to boil them directly. This type of poached egg requires strict control of time and temperature. Remove the egg from the water when the egg white is slightly solidified and the yolk is not solidified at all. Crack the shells and pour them into a bowl. The egg whites are creamy and semi-solidified, all white. The yolk is completely covered.

Principle: Because egg yolks solidify over 60°C and egg whites don't solidify below 80°C, you can make onsen eggs by controlling the water temperature between 60-80°C

To make onsen eggs in a thermos flask or crock pot:

1. Boil the water to 75°C (if you don't have a good grasp of the temperature, purchase a kitchen thermometer)

2. Eggs and 75°C hot water into a thermos or crockpot

3. Wait 30 minutes to crack the shells and serve with a drizzle of soy sauce.