Onsen Egg
This is a great addition to many dishes, especially rice bowls, and is simple to make. You can make them beforehand and keep on hand for later use. Traditionally, Onsen Eggs were made in Onsen—Japanese hot springs—, where the patrons would drop the egg in the spring while taking their dip and consuming it afterward.
Place <quantity>4¼<unit>cups</unit></quantity> of water in a saucepan and bring to a boil
Turn off the heat and add <quantity>¾<unit>cup</unit></quantity> of room temperature water
Add <quantity>4</quantity> eggs and cover the saucepan with a lid. Let the eggs rest in the water for 17m to cook
Remove the eggs from the water and let them rest for 5m to set
Gently break the eggs into a serving dish. The Onsen eggs are ready
I'm here to answer any questions you have about Onsen Egg. Try me!