Are you in search of the perfect egg? Let yourself be enchanted by an ingenious Japanese technique that doesn’t require a timer but delivers astonishing results. This method will yield eggs with a divine texture—not too hard and not too runny—that will delight your guests’ taste buds. With a touch of patience and a dash of precision, you will master this culinary art.
Ingredients
Utensils
Preparation
Step 1
First, fill a pot with 1 liter of water and add the white vinegar. Bring the water to a boil without a lid.
Step 2
Once the water starts boiling, reduce the heat to maintain a temperature of 65 to 70 degrees Celsius. Check with the cooking thermometer.
Step 3
Carefully immerse the eggs in the water and let them cook for 20 minutes. Meanwhile, prepare a bowl of ice water.
Step 4
After 20 minutes, remove the eggs from the hot water and immediately plunge them into the ice water to stop the cooking process.
Step 5
Allow the eggs to cool for about 2 minutes, then gently peel them before serving.
My Chef’s Tip
For better accuracy, do not neglect the constant monitoring of the water temperature with the thermometer. This ensures even cooking of your eggs, making their texture perfect.
Food and Drink Pairings
To complement your perfect eggs, a cup of Japanese Sencha green tea will bring a subtle freshness that pairs delicately with the egg’s softness.
Additional Information
This Japanese technique for perfect egg cooking is called Onsen Tamago. Inspired by the constantly warm waters of Japanese hot springs, it was traditionally prepared in the hot waters of onsens, which is where the name comes from. These eggs have a unique texture, both melting and firm, highly sought after by gourmet enthusiasts.
