Vacuum Cooking Recipe: Onsen Tamago
Onsen Tamago (hot spring eggs)
Ingredients: eggs
Cooking time: 60 minutes
1. Adjust the temperature of the sous-vide cooker to 62℃ for soft protein, 63℃ for moderate protein and 64℃ for hard protein.
2. Gently put the eggs in the bath. You can use a spoon or colander to prevent the eggs from breaking.
3. Water bath for 45 or up to 60 minutes to the required maturity. (Most eggs need 60 minutes, and quail eggs need 20-30 minutes.).
Note: After 120 minutes, the protein will become hard and the nutrients will be destroyed.
4. If you want to dish up immediately, smash the eggs, sucking away the excess liquid with kitchen paper towels, then gently placing the eggs on the plate. If you don't eat it immediately, put the eggs in ice water. Store it in the refrigerator for 48 hours. Heating is to put eggs in a water bath at 60℃ or put cracked eggs in a pot for 60 seconds.
