Onsen means hot springs in Japanese. In Japan, onsen eggs are slow-cooked in warm hot springs for the best texture and flavour. At home, simply enjoy onsen eggs with instant Japanese soup stock or as a topping of your udon.

Try out this foolproof recipe!

Cooking time:

10 minutes

Ingredients：

Eggs (safe to eat when raw; Japanese eggs are recommended)

Water 1,300ml

Iced water

How to make：

1. Restore the eggs to room temperature

2. Bring 1,000ml water to boil in a small pot

4. Turn off the heat, pour in 300ml tap water

5. Put the eggs into the water, cover the pot with a lid for 8 minutes

6. Take out the eggs and cool them with iced water