Japanese Soft-Cooked Eggs (Onsen Tamago)

By: Instant Pot Culinary Team

Japanese Soft-Cooked Eggs (Onsen Tamago)
cuisine icon Cuisine
Japanese
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Sous Vide
cuisine icon 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 icon Prep Time
5 min
cook icon 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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