Onsen Tamago (Japanese-style "Poached" Eggs)

1. 1

   Fill a medium sized heavy pot half way with water and bring to a boil.

2. 2

   (I use a Le creuset, but anything that will hold its heat for a several minutes will work).

3. 3

   Meanwhile take the eggs out of the fridge and set on counter.

4. 4

   When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water.

5. 5

   Gently place the eggs into the water.

6. 6

   Cover with lid and let sit for 10 minutes.

7. 7

   Remove eggs and cool down in some cold running water.

8. 8

   Eat immediately or keep in the refrigerator for a few days for when ever you want.

* Per serving · 4 servings · Values may vary.

No additional tips available.