Perfect Onsen Tamago (Soft Poached Egg)
Approx. 45 min
Egg (room temperature)1 pc
Ice Water1 large bowl
Japanese Soy SauceTo Taste
Lock the Circulator onto the water container. Set the temperature to 62°C.
Bring water to a boil in another pot. Add the egg and cook for 3 minutes. Remove from water and soak in ice water immediately for 1 minute.
Put the egg in the vacuum zipper bag. Seal with the Vacuum Sealer.
When the water reaches the desired temperature, place the bag into the water bath and cook for 45 minutes.
Remove the egg from the bag. Carefully break the shell on the wider end of the egg. Pour egg into a bowl and serve with Japanese soy sauce.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference