Japanese Soft-Cooked Eggs (Onsen Tamago)
By :Instant Pot Staff
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A perfectly poached egg inside its shell, soft-cooked eggs have a solid yolk with soft, creamy whites. In Japan, ‘Tamago’ is the word for ‘egg’, whereas ‘Onsen’ refers to the hot geothermal springs throughout the country. Those temperature-stable hot springs supply the perfect level of heat for making soft-cooked eggs. After dropping their eggs (shell-on) into the hot spring, Japanese people could leave for a few hours and come back to find the silkiest, most custardy eggs imaginable.
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Course Breakfast
Cuisine Japanese
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Sous Vide
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 cups of water
  • 1-12 large eggs
Course Breakfast
Cuisine Japanese
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Sous Vide
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 cups of water
  • 1-12 large eggs
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Directions for Instant Pot models with Sous Vide program
  1. Pour water into the inner pot and place in your Instant Pot.
  2. Place eggs in the inner pot on the included steam rack.
  3. Select Sous Vide. Set cooker to 145°F for 45 minutes or 167°F for 13 minutes.
  4. Quick Release and five minutes to cool.
Directions with Instant Pot Accu Sous Vide
  1. Add water to container.
  2. Place eggs in container.
  3. Control the water temperature between 140°F~160°F for 45 minutes or 167°F for 13 minutes.
Recipe Notes

*** Regardless of cooking method, time is the main factor in the gelling reactions that cause egg whites and yolks to thicken and set. At 35 to 45 minutes, the whites will be softly set; the yolk will be warm but runny. At 90 minutes, the yolk will have thickened to a custardy texture. Either is good, depending on your preference!

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