Japanese Onsen Eggs

18 mins
Serves 1
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Directions

  1. 1Bring 4 cups of water to a boil.
  2. 2Bring 4 cups of water to a boil.
  3. 3Bring 4 cups of water to a boil.
  4. 4Measure 2/3 cup of lukewarm water.
  5. 5Measure 2/3 cup of lukewarm water.
  6. 6Measure 2/3 cup of lukewarm water.
  7. 7Once the water boils, take it off the heat.
  8. 8Once the water boils, take it off the heat.
  9. 9Once the water boils, take it off the heat.
  10. 10Add the lukewarm water to cool down the boiling water.
  11. 11Add the lukewarm water to cool down the boiling water.
  12. 12Add the lukewarm water to cool down the boiling water.
  13. 13Gently drop in four eggs straight from the fridge into the water.
  14. 14Gently drop in four eggs straight from the fridge into the water.
  15. 15Gently drop in four eggs straight from the fridge into the water.
  16. 16Cover the pot and set a timer for 18 minutes.
  17. 17Cover the pot and set a timer for 18 minutes.
  18. 18Cover the pot and set a timer for 18 minutes.
  19. 19Prepare an ice bath in a bowl.
  20. 20Prepare an ice bath in a bowl.
  21. 21Prepare an ice bath in a bowl.
  22. 22Once the timer ends, transfer the cooked eggs to the ice bath to cool.
  23. 23Once the timer ends, transfer the cooked eggs to the ice bath to cool.
  24. 24Once the timer ends, transfer the cooked eggs to the ice bath to cool.
  25. 25Grab some rice and place it in a bowl.
  26. 26Grab some rice and place it in a bowl.
  27. 27Grab some rice and place it in a bowl.
  28. 28Add scallions on top of the rice.
  29. 29Add scallions on top of the rice.
  30. 30Add scallions on top of the rice.
  31. 31Crack one cooked egg on top of the rice and scallions.
  32. 32Crack one cooked egg on top of the rice and scallions.
  33. 33Crack one cooked egg on top of the rice and scallions.
  34. 34Add chili oil and then sesame oil.
  35. 35Add chili oil and then sesame oil.
  36. 36Add chili oil and then sesame oil.
  37. 37Mix everything together.
  38. 38Mix everything together.
  39. 39Mix everything together.
  40. 40Crack another egg on top of the mixed rice.
  41. 41Crack another egg on top of the mixed rice.
  42. 42Crack another egg on top of the mixed rice.
  43. 43Drizzle some QP mayo on top.
  44. 44Drizzle some QP mayo on top.
  45. 45Drizzle some QP mayo on top.

Ingredients

  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.66 cup lukewarm water
  • 0.66 cup lukewarm water
  • 0.66 cup lukewarm water
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • rice
  • rice
  • rice
  • scallions
  • scallions
  • scallions
  • chili oil
  • chili oil
  • chili oil
  • sesame oil
  • sesame oil
  • sesame oil
  • QP mayo
  • QP mayo
  • QP mayo

Equipment

pantimerbowlrice cooker

Tips

  • The yolk is runny, and the whites are like a custard. Keep these in the fridge to make rice bowls throughout the week.
Japanese Onsen Eggs | Clip Recipe