Guide To Serve Onsen Egg Vs Sous Vide Egg Easy

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Eggs are a breakfast staple, adored for their versatility and nutritional value. But achieving that perfect runny yolk, the hallmark of a soft-boiled egg, can be tricky. Enter two innovative cooking methods: the onsen egg and the sous vide egg. Both promise a luxuriously soft yolk encased in a perfectly set white, but how do they compare?

Onsen Egg: A Bath in Warm Water

Ajitama Egg vs Onsen Egg:  Tips to Improve Your Understanding of
Ajitama Egg vs Onsen Egg: Tips to Improve Your Understanding of

Hailing from Japan, the onsen egg (onsen tamago) gets its name from “onsen,” meaning hot spring. Traditionally, these eggs are cooked by gently simmering them in a pot of hot spring water. Here’s how to create onsen eggs at home:

Ingredients:

Eggs (room temperature)

  • Water
  • Vinegar (optional)

  • Directions:

    1. Heat the water: Fill a pot with enough water to cover the eggs. Aim for a temperature between 140°F (60°C) and 170°F (76°C). You can use a thermometer or a specific technique depending on your desired yolk consistency (see a note below).
    2. Optional vinegar step: Adding a tablespoon of vinegar to the water can help prevent the eggs from cracking.
    3. Gently add the eggs: Use a spoon to carefully lower the eggs into the hot water. Avoid creating any sudden temperature changes.
    4. Cooking time: The cooking time depends on your desired yolk consistency. Here’s a general guide:

  • 45 minutes for a very runny yolk
  • 1 hour for a slightly firmer yolk
  • 1 hour 15 minutes for a mostly set yolk
  • 5. Cool and serve: Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process. Peel and enjoy!

    Note: You can also use a no-heat method with a constant temperature. Fill a large container with hot tap water (around 140°F) and preheat it for 30 minutes. Add the eggs and let them sit for one hour for a very runny yolk or up to two hours for a firmer yolk.

    Sous Vide Egg: Precision Cooking with Immersion Circulator

    Sous vide, meaning “under vacuum” in French, is a technique that uses an immersion circulator to precisely control the water temperature. This method ensures perfectly cooked eggs every time.

    Ingredients:

  • Eggs (room temperature)
  • Directions:

    1. Set up the sous vide: Fill a pot with enough water to cover the eggs and preheat your immersion circulator to your desired temperature (see below).
    2. Vacuum seal (optional): For the most consistent results, you can vacuum seal the eggs individually. However, it’s not essential.
    3. Cook the eggs: Carefully lower the eggs into the preheated water bath. Here’s a general guide for cooking times:

  • 63°C (145°F) for a very runny yolk (1 hour)
  • 68°C (154°F) for a slightly firmer yolk (45 minutes)
  • 72°C (162°F) for a mostly set yolk (30 minutes)
  • 4. Chill and serve: Once cooked, remove the eggs from the water bath and immediately transfer them to an ice bath to stop the cooking process. Peel and enjoy!

    Nutrition Facts (per large egg)

    Nutrient | Onsen Egg | Sous Vide Egg
    ——- | ——– | ——–
    Calories | 78 | 78
    Fat | 5g | 5g
    Protein | 6g | 6g
    Cholesterol | 186mg | 186mg
    Sodium | 41mg | 41mg

    Note: These values are estimates and may vary slightly depending on the cooking time and egg size.

    Conclusion: The Perfect Soft-Boiled Egg Awaits

    Both onsen eggs and sous vide eggs deliver a luxuriously soft yolk nestled in a perfectly set white. The onsen egg method is simpler, requiring minimal equipment, while sous vide offers ultimate precision and consistency. Ultimately, the best choice depends on your personal preference and available tools.

    Frequently Asked Questions (FAQs)

    1. Can I use cold eggs for either method? While it’s not ideal, you can use cold eggs in a pinch. However, using room temperature eggs will prevent them from cracking during cooking.

    2. How long can I store cooked onsen or sous vide eggs? Store cooked eggs in the refrigerator, submerged in water, for up to a week.