Onsen Eggs

I got a new Anova sous vide machine for Christmas, and I wanted to try something that just wasn't possible with my old sous vide setup. The old one just heats the water, but the new one circulates water to eliminate hot zones. I made a soft boiled "onsen egg" this morning. I put the eggs in at 165 degrees for 13 minutes. The liquid white was not quite hard but the thicker white was set. The yolk inside was pretty runny but still warm and maybe a little thicker than raw yolk. In retrospect I should have taken a picture of that too, but it was very good. My son had two! The recipe was from Serious Eats.

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