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–+ servings

Hot Spring Eggs

This recipe uses a rice cooker. It has an extended keep warm function, which holds food at 60ºC+. Hot water at that temperature is just right for making hot spring eggs.
5 from 1 vote
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Prep Time 1 minute
Cook Time 1 hour
Total Time 1 hour 1 minute
Course Breakfast, Side Dish, Snack
Cuisine Japanese
Servings 1
Calories 79 kcal

Ingredients
  

  • 1 cold egg, 65-70 g
  • 1 tsp soba sauce
  • 2 tsp hot water
  • spring onions to taste, sliced

Instructions
 

  • Place cold egg in rice cooker. Add 30ºC water to cover 40% of egg. Add 100ºC water till egg is just totally submerged. Cover rice cooker. Select extended keep warm function. Cook egg for 1 hour.
    1 cold egg,
  • Place soba sauce in a bowl. Add hot water. Stir thoroughly.
    1 tsp soba sauce, 2 tsp hot water
  • Crack egg into sauce. Sprinkle with spring onions. Serve immediately.
    spring onions to taste,