Onsen Tamago (Hot Spring Eggs)

 

INGREDIENTS

• 2 large eggs (at room temperature)
• 1 green onion (thinly sliced)

Sauce

• 1/3 cup water (80ml)
• 1/8 tsp dashi
• 1 tbsp mirin
• 1 tbsp soy sauce
• pinch of swerve

INSTRUCTIONS

 

• Heat up a small saucepan of water (sufficient to submerge eggs) to approximately 168˚F to 170˚F (75˚C to 77˚C). At that temperature, you should see tiny bubbles in the water. Turn off the stove but leave the saucepan on the heated element.
• Gently lower eggs with a ladle into the warm water. Do not cover saucepan. Set timer to 11 minutes.
• After 6 minutes, water temperature would have dropped to about 166˚F (74˚C). Cover the saucepan with lid and continue to leave it on the heated element.
• After 11 minutes, remove eggs with ladle into a bowl of cold water to stop the cooking.
• Crack each egg into individual bowls. Drizzle with prepared sauce and garnish with sliced green onion over steamed rice.

Sauce

• While eggs are poaching, prepare the sauce.
• Combine water, dashi, mirin, and soy sauce in a small saucepan. Bring to a gentle simmer. Stir to mix. Turn off stove. Transfer to a serving dish.