Japanese Onsen Eggs

🍳 Japanese Onsen Eggs (Soft Custard Eggs)
🍽️ Servings: 2–4
⏱️ Time: ~25 minutes
🛒 Ingredients
4 large eggs
4 cups hot water (about 80–85°C / 175–185°F)
1 cup room temperature water
👩‍🍳 Instructions

1. Heat water
   Bring water to a boil, then let it cool for a few minutes until it reaches about 80–85°C.
   (No thermometer? Boil, then wait ~5 minutes.)
2. Prepare bath
   Pour hot water into a pot or bowl.
   Add the room temperature water to slightly lower the temperature.
3. Add eggs
   Gently place eggs (in shell) into the water.
   Cover and let sit for 12–15 minutes.
4. Remove & crack
   Carefully remove eggs.
   Crack into a small bowl—whites should be softly set, yolks silky and creamy.
   🍽️ How to serve
   Over rice 🍚
   With soy sauce or a dash of sesame oil
   On ramen 🍜
   With toast 🥖