Onsen eggs originate from Japan, where eggs are slow cooked at a low temperature in the Onsen Hot Springs. The eggs are traditionally served with a dashi broth, soy sauce and scallion. It's such a simple dish if you can get over the slow cooking part. Possibilities are endless for breakfast! Think about swapping out the broth, toppings or even the cook-time of the egg.
| Things you will need: | |
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Eggs Leftover short rib jus* White Miso paste Scallion Smoked Maldon** Black truffle (Optional) Rustic bread, toasted Sous Vide Circulator*** |
*Or any roast drippings. If you haven't made a roast recently, try beef broth reduced to half. **Any chunky sea salt with do. No table salt. No, not ever. ***I'm currently using a Nomiku, but there are others on the market. If you don't have one of these devices at all, go for a soft boiled egg! |
First, you'll need sous vide soft cooked eggs. Set your circulator to 148.1 degrees F and cook 6 eggs for 60 minutes. Rest them in a bowl of tepid water for 10 minutes. Or, if you're like me, store in the fridge for later.
Here are a few guides!
Make your "broth" by straining the jus and mixing it with a half teaspoon of miso paste. Taste it for saltiness. Dilute with water to your taste.
Toast your bread. If you like to use the oven, use the residual heat on the range to heat the broth lightly. If you've stored your eggs in the fridge, revive them by pouring boiling water over them and let sit for about a minute for them to warm through.
To assemble, crack a sous vide egg into the lightly warmed broth. Top with scallion, a few flakes of salt and the truffle (if you're fancy).
Enjoy with toast! I prefer wedges of SCRATCH Bread bourbon wheat.
Other potential toppings: crunchy onions, roasted garlic, furikake or even toasted sesame seeds!
Let me know if you try this with another broth or topping by tagging @Randwiches on Tumblr or Instagram.