Our previous Yoshinoya beef bowl attracted lots of folks to follow the recipe. Many have also asked us ways to make the Japanese Soft Boiled Egg. Actually there are various methods to make that. We will go through 2 convenient ways with you in this article.
溫泉蛋 Japanese Soft Boiled Egg (Onsen Tamago)
The Gyudon itself is already amazing. Together with this Japanese Soft Boiled Egg makes people clear the bowl insanely fast
Gently open the egg by chopstick… This illustrates what is “mouth-watering”
Method 1 is making by a thermos cup. This method is super convenient. We first wrap the egg with kitchen towel
Boil some water until it just starts boiling. Pour into the thermos cup. Add the egg in and close the lid. Put it aside for 15 mins and it’s done.
In method 2 we use boiling water+tap water. We first boil 1000ml of water. Switch off fire and then add 300ml of tap water
Add an egg
Close the lid and let it cooks for 13 mins. After that take the egg out and put it aside for 5 mins
This is the end result of the 2 methods. In the thermos cup method the egg was still too rare whereas in the boiling water+tap water method the egg was perfectly cooked. However, we should note that each of us uses different utensil and eggs so there’s discrepancy in volume, insulation ability and time needed to cook etc. The above methods can only be used as reference. We need to adjust the optimal formula by ourselves. On the other hand, for this kind of rare egg, we only use eggs from Japanese because it gives us more confidence in hygiene.