Japanese•healthy
Hot Spring Eggs
This recipe uses a rice cooker. It has an extended keep warm function, which holds food at 60ºC+. Hot water at that temperature is just right for making hot spring eggs.
- Prep time
- 1 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
1
- 1 cold egg, (65-70 g)
- 1 tsp soba sauce
- 2 tsp hot water
- spring onions to taste, (sliced)
Instructions
- 1
Place cold egg in rice cooker. Add 30ºC water to cover 40% of egg. Add 100ºC water till egg is just totally submerged. Cover rice cooker. Select extended keep warm function. Cook egg for 1 hour.
- 2
Place soba sauce in a bowl. Add hot water. Stir thoroughly.
- 3
Crack egg into sauce. Sprinkle with spring onions. Serve immediately.