Onsen Tamago - how to make it at home easily. Goes so well on any donburi dish (mains topped on rice).
Onsen tamago aka sous vide egg:
They’re definitely intimidating but all you need is a way of keeping your water temperature the same.
64 degrees for 55 minutes - they just sit n chill and they’re done when you’re timer goes off! Ta daaaaa!
You then plonk them in cold water, then peel to remove the wispy white egg to give you these pretty eggs ready to serve
Sage Appliances has a really cool all in one device with a sous vide called the Fast Slow Go which can cook rice, stews too
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