Sous Vide Onsen Egg (Tamago)
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By Terris
Sous Vide Onsen Egg (Tamago)
7 steps
Prep:2minCook:1h
Onsen Tamago is a bit fussy to make on the stove. But incredibly easy if you have a hot spring or a mechanical hotspring device (sous vide). They can be stored in the fridge for 2 to 3 days.
This recipe is just for the egg and not the sauce or garnishes. As onsen tamago go really well with lots of things.
I like mine with shoyu and rice on the side. Or over rice with and green onion and chili sauce. Or topping a savory meat dish.
Updated at: Wed, 16 Aug 2023 16:17:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
0
Low
Glycemic Load
0
Low
Nutrition per serving
Calories62.9 kcal (3%)
Total Fat4.2 g (6%)
Carbs0.3 g (0%)
Sugars0.2 g (0%)
Protein5.5 g (11%)
Sodium62.5 mg (3%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Fill your container or pot with as much water as required to use your suis vede and cover the eggs.
Step 2
Add the eggs
Step 3
Turn on the suis vide set it for 65C or 145C with a 50 min cook time
Step 4
When the eggs are just about finished prep a cool water bath (needs to be colder than tap but not icy).
Step 5
Once cooked transfer the eggs to the water bath
Step 6
Wait till eggs are cold enough to handle
Step 7
Dry eggs and serve as desired or store in refrigerator for later consumption
Pot
BowlNotes
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