Ingredient
4 eggs
Preparation
Put a wire shelf or perforated stainless steel tray into the cooking space, place the eggs on it and steam at 64 °C for about 1 hour using the steam mode. Take the eggs out of the cooking space, gently crack them, arrange on the plate, serve immediately and adjust the seasoning to preference.
Steaming 64 °C for 1 Hrs
Tips
Only use fresh, undamaged eggs. Onsen eggs are still soft and slightly runny to waxy after cooking. Through this cooking method, the egg white and the egg yolk have the same consistency.
Onsen eggs are an alternative to poached or boiled eggs – for on toast, in an eggs Benedict/Florentine, on rice or with vegetables.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25