RICE COOKER ONSEN EGGS

So, onsen tamago translated means ‘ hot spring eggs’ and that is literally what they are. Eggs that have been cooked in a hot bath where the heat has been regulated. Like most of us, we don't have the luxury of having access to a hot spring so doing them at home can be tricky. You can do them on the hob but it's hard to regulate the heat so I thought doing them in a rice cooker might be the hack I need to fix my cravings for silky, jammy eggs. In Japan, the hot springs range from 40-90c but we are aiming to hit the sweet spot, 63c. This is a trial and error recipe but I think I've got pretty close to bringing easy,peasy onsen eggs to your kitchen.

N.B.I have a YumAsia 0.6 litre rice cooker so this method will have to be altered depending on the size of your rice cooker.

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ONSEN EGGS

MAKES 5 /MADE IN: 25 MINS + CHILLIN TIME /DIFFICULTY:EASY/ EGGY

INGREDIENTS

• 5 COLD EGGS

METHOD

1. Fill the rice cooker with room temp water from the tap to level one (230ml) and then pour in boiling hot water to the 3 ½ mark (1.1L). Add the cold eggs and close the lid.

2. Press the keep warm button and allow them to bathe for 25-30 minutes.

3. When ready, transfer the eggs to a large ice bath and allow them to cool.

4. Crack these eggs over your rice bowl, noodles or have them on their own with a dashi sauce.

TO STORE:

You can keep uncracked onsen eggs in the fridge for 1-2 days. Can reheat in a bowl with water around 70c. Any higher and you will start to cook the egg again.