Japanese Soft-Cooked Eggs (Onsen Tamago)

A perfectly poached egg inside its shell, soft-cooked eggs have a solid yolk with soft, creamy whites. In Japan, ‘Tamago’ is the word for ‘egg’, whereas ‘Onsen’ refers to the hot geothermal springs throughout the country. Those temperature-stable hot springs supply the perfect level of heat for making soft-cooked eggs. After dropping their eggs (shell-on) into the hot spring, Japanese people could leave for a few hours and come back to find the silkiest, most custardy eggs imaginable.

Cuisine

Japanese

Course

Breakfast

Difficulty

Easy

Duration

30-60 min

Diet

Keto, Low Carb

Cooking Technique

Sous Vide

Keywords

30-60 min, breakfast, contributed, cook 45 min, easy, Instant Pot Culinary Team, japanese, keto, large eggs, low carb, of water, prep 5 min, sous vide

Prep Time

5 min

Cook Time

45 min

Ingredients

2 cups of water
1-12 large eggs

Instructions

Pour water into the inner pot and place in your Instant Pot.
Place eggs in the inner pot on the included steam rack.
Select Sous Vide. Set cooker to 145°F for 45 minutes or 167°F for 13 minutes.
Quick Release and five minutes to cool.
Add water to container.
Place eggs in container.
Control the water temperature between 140°F~160°F for 45 minutes or 167°F for 13 minutes.

Notes

*** Regardless of cooking method, time is the main factor in the gelling reactions that cause egg whites and yolks to thicken and set. At 35 to 45 minutes, the whites will be softly set; the yolk will be warm but runny. At 90 minutes, the yolk will have thickened to a custardy texture. Either is good, depending on your preference!

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