I love Japan, and I love japanese food. .
One of the things you can only get in japanese supermarkets is onsen eggs. They are half boiled runny eggs in their shells and you can just crack it and have your perfect onsen eggs.
These eggs are perfectly poached inside its shell. While the whites are soft and silky, the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk. It’s basically the complete opposite of soft boiled eggs that are firm whites and soft egg yolk .
That’s one kind of egg I do not know how to make it at home, so I usually stock them up when I see them in the supermarket. However not that they are usually out of stock, they cost HKD$15 a piece. So I decided to try it myself.
I found a great link on the web and followed the instructions through and it worked!!
One of my favorite ways to eat an onsen egg is to mix it in salad (this morning was lettuce, tomatoes, cucumber, avocados) with balsamic vinegar (makes a nice no oil creamy dressing!) and then serve with toast. With my coffee that’s my power yet light holiday breakfast before my last day of Anti Gravity Aerial Yoga Teacher’s Training!
Happy Buddha’s Birthday!!