Because the temperature at which egg whites solidify is 62°C-64°C and the temperature at which egg yolks solidify is 68°C-71°C, you can make onsen eggs by controlling the temperature of the water to between 60-70°C.

Making onsen eggs in a thermos or crock pot:

1. Boil water to 70°C (buy a kitchen thermometer if you can't get the temperature right)

2. Put the eggs and the 70°C hot water into the thermos or crock pot

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

Onsen eggs are a form of poached egg. It is named after the hot springs in which it is boiled (the hot springs are mostly around 60 degrees). When you crack the egg shell, you will be surprised to find that the egg white is slightly solidified, but the yolk is not solidified, and the flavor is unique. The flavor is unique. It is cooked according to the different solidification temperatures of the yolk and the egg white. The usual practice is to put the egg in a net cover and put it into the hot spring for 30-40 minutes, the temperature of the hot spring water is about 70℃.