Onsen Tamago (Japanese Poached Egg)
Musui–Kamado
Cooking Flow
- Cook
- 30 min
-
[WARM 156°F] 30 min
Ingredients
4 eggs, room temperature
DIRECTIONS
Pour 4 cups of water in the pot. Cover and heat over [WARM 156°F].
Once you hear a beep after about 5 minutes, place eggs in the pot and heat over [WARM 156°F] for 30 minutes.
Crack shells and gently flip eggs out into a bowl.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
