Let the Great Experiment Begin! Part III

Third time's a charm

This is my third attempt to make the perfect "hot spring eggs." In the first experiment, both the white and the yolk came out rather runny, resulting in the failing grade. The second time, I brought the eggs to the room temperature and poured in the boiling hot water and left them for 20 minutes. The eggs were pretty good, only the yolk could be less firm for my taste. This time, I tried 19 minutes instead of 20 minutes, keeping everything else exactly the same. Let's see if just one minute could make a difference.

Results:
What we see here is the perfect "hot spring egg." The white was opaque and cooked through but still very soft. When I cracked it open, the egg separated from the shell right off, holding the perfect shape.

Good shape, the white is firm enough

The yolk was also in the proper firmness, still keeping creaminess and richness. When I cut the yolk with a spoon, it was not runny but rather ooey-gooey, like melted caramel. The color of the yolk was bright orange.

The yolk is ooey-gooey

Serve with soba dipping sauce and yuzu paste

Final grade

In conclusion:
To make the proper "hot spring eggs" using this gadget,

• The eggs need to be at room temperature
• The water needs to be boiling hot
• The soaking time needs to be 19 minutes (for large eggs, if medium try 18 minutes)

This gadget is convenient in maintaining the temperature of inside the container for a long time. But you still need to pay attention to the temperature of the eggs and the duration of soaking the eggs. It is not exactly a mindless device where you can "set it and forget it." I can tell you that the eggs still came out a lot better than when I used a regular sauce pan as long as I could stick to those three key points mentioned above.

Or you can always fry them

This concludes the great experiment. Thank you for your interest.

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