Sous Vide Onsen Eggs

64.5°C (148.1° F)
Temperature
Sous vide time
10 People
Serves
Medium
Difficulty
PP

Introduction

Onsen eggs on toast, feel free to improvise. An 800W circulator can easily do 20 eggs in a 6 litre container, like GN-1/3-20cm pan.

Ingredients

  • Eggs
  • Toast
  • Cucumber
  • Tomatoes big/small
  • Alfafa
  • Tomato relish
  • Pepper
  • Salt

Comments

AM
Arturo Muñoz
Need a video
4 months ago
RP
Ron Pitman
What and how is "water displacement method"?
5 months ago
Lisa Q. Fetterman
ooooooooo beebee
8 months ago

Introduction

Onsen eggs on toast, feel free to improvise. An 800W circulator can easily do 20 eggs in a 6 litre container, like GN-1/3-20cm pan.

Directions

  1. Heat up to 64.5degC
  2. Put in eggs in water bath using water displacement method and sous vide for 45 mins
  3. Crack but do not penerate the shell as the inside is delicate gel-like
  4. Break open onto a paper plate.
  5. Swirl to get the water to one side.
  6. Slide off the egg onto toast leaving the water behind.
  7. Add garnishing

Comments

AM
Arturo Muñoz
Need a video
4 months ago
RP
Ron Pitman
What and how is "water displacement method"?
5 months ago
Lisa Q. Fetterman
ooooooooo beebee
8 months ago