小夫妻 Overcooked 之前既煮吉野牛肉飯好多人都有興趣一齊整，亦想知道埋隻錦上添花既溫泉蛋係點整。整既方法其實林林種種，今篇就同大家實測兩種都好方便既方法。
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)
牛肉飯本身已經好正，加埋隻溫泉蛋更係有加乘作用，令你更加清晒成碗飯
The Gyudon itself is already amazing. Together with this Japanese Soft Boiled Egg makes people clear the bowl insanely fast
用筷子輕輕切開…依隻蛋解釋左咩叫令人垂涎欲滴
Gently open the egg by chopstick… This illustrates what is “mouth-watering”
方法一係超方便既保溫杯大法。先用濕嘅廚紙包住蛋
Method 1 is making by a thermos cup. This method is super convenient. We first wrap the egg with kitchen towel
水煲到岩岩滾，倒入保溫杯，再將蛋放入保溫杯，冚蓋焗15分鐘，完成。
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.
方法二係滾水溝凍水焗。先將1000ml水煲至大滾，熄火加入300ml凍水
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
放入蛋
Add an egg
加蓋焗13分鐘，再取出係室溫放5分鐘
Close the lid and let it cooks for 13 mins. After that take the egg out and put it aside for 5 mins
兩個做法既成品就係咁。用保溫杯大法似乎偏生，而用滾水加凍水焗既方法就岩岩好。不過要注意既係每個家庭用既廚具容量、保溫程度、蛋既大細等等都會唔同，所以以上方法只可以作參考，都係要靠自己試幾次，到整到靚既溫泉蛋就記得配方先得。另外，煮親依d唔熟既蛋我地基本上只用日本蛋，原因你懂的。
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.
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