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Japanese Soft-Cooked Eggs (Onsen Tamago)
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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.
Ingredients
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Instructions
Directions for Instant Pot models with Sous Vide program
- 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 or167°F for 13 minutes. - Quick Release and five minutes to cool.
Directions with Instant Pot Accu Sous Vide
- Add water to container.
- Place eggs in container.
- Control the water temperature between
140°F~160°F for 45 minutes or167°F for 13 minutes.
Recipe 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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A little hint You need a specific IP for this
That is correct. You need one that has Sous Vide Program.
Tried doing at 167 farenheit fkr 13 minutes. Yolk came out slightly overcooked. Was not runny.
Hi Kehfun,
Thank you for the feedback.
Try reducing the cooking time by a few minutes.
I have an IP Ultra which has a custom setting which is basically for sous vide. Is there an IP out now with an “accu sous vide” setting and does it move the water? Can i just use my Ulta?