Many practices use plain water to poach eggs directly. This type of poached egg requires strict time and temperature control. Remove from the water when the yolks are slightly set and the whites are not fully set. Crack the shells and pour them into a bowl. The yolks are semi-solidified and the whites are around. [1]

Cooking Principle Editor

Because the temperature at which egg whites solidify is 70+°C and the temperature at which yolks solidify is 60+°C, you can make onsen eggs by controlling the temperature of the water to be between 60-70°C

To make onsen eggs using a thermos flask or crock-pot:

1. Boil the water to 70°C (if you can't get the temperature right, please buy a kitchen (Please purchase a kitchen thermometer if you are not sure of the temperature.)

2. Put the eggs and 70°C hot water into a thermos or crockpot

3. Wait for 30 minutes to crack the eggshells, and then drizzle them with soy sauce and serve.

Onsen eggs are a form of poached eggs. They are named after the hot springs in which they are boiled (the hot springs tend to be around 60 degrees). When you crack the egg shell, you will be surprised to find that the yolk is slightly solidified, but the egg white is not solidified yet, and the flavor is unique. It is cooked according to the different solidification temperatures of the yolk and the white.

The usual practice is to put the egg in a net cover and put it into the hot spring for 05-12 minutes, the temperature of the hot spring water is about 70℃.

1. Put the egg directly into the rice cooker

2. Set it to the onsen egg column

3. Take it out in 25 minutes-30 minutes

4. Submerge it in cold water

5. Then break an egg into a bowl

6. Put in the sauce and it is ready to eat

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