Onsen Egg

Method6 steps

1. 1

   Preparation and Temperature Control

   准备与控温

   Fill the pot with a certain amount of tap water, ensuring the water level covers the eggs by about 3cm. Insert a thermometer into the water. Turn on the heat and gradually adjust the power to keep the water temperature at 70°C.

   在锅中盛装一定量自来水，确保水面没过约鸡蛋 3cm，水中插入温度计。开火逐渐调整功率，使水温保持在 70 摄氏度。

   ⏱5 min

   • 💡 If using a mechanical thermometer, the probe must be submerged in the water by at least 6cm.若使用机械式温度计探头需没入水中至少 6cm
   • 💡 Use a slightly thicker pot to make temperature control easier.锅可以采用稍厚的锅，方便控制温度
   
2. 2

   Add the Eggs

   放入鸡蛋

   Place the eggs into the pot. The eggs must not be stacked on top of each other; they should all rest at the bottom with enough space to move slightly.

   将鸡蛋放入锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动。

   ⏱30 sec

   • 💡 Handle gently to prevent the shells from cracking.动作要轻，防止蛋壳破裂
   
3. 3

   Cook at Constant Temperature

   恒温烹煮

   Keep the water at 70°C and continue heating for 25 minutes.

   保持当前 70 摄氏度水温持续加热 25 分钟。

   ⏱25 min

   • 💡 Watch the thermometer patiently and adjust the heat as needed.需要耐心观察温度计，随时微调火力
   
4. 4

   Prepare Ice Water

   准备冰水

   While the eggs are cooking, prepare a cup of ice water.

   在烹煮过程中，准备一杯冰水备用。

   ⏱1 min

   • 💡 Ice water cools the eggs quickly, preventing residual heat from overcooking the yolks.冰水能让鸡蛋迅速降温，防止余温过度加热蛋黄
   
5. 5

   Chill in Ice Water

   冰镇降温

   Remove the eggs and immediately place them in the ice water. Wait for 3 minutes.

   捞出鸡蛋，并立刻放入冰水中，等待 3 分钟。

   ⏱3 min

   • 💡 Place them in the ice water immediately.必须立刻放入冰水
   
6. 6

   Serve in a Bowl

   装碗完成

   Crack the eggs into a small bowl, add kombu soy sauce, and garnish with scallions.

   将鸡蛋打入小碗，加入昆布酱油和葱花点缀。

   ⏱1 min

   • 💡 Onsen egg whites are tender, so crack the eggs carefully.温泉蛋蛋白较嫩，打蛋时需小心