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| Softer egg white and slightly harder yolk |
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| Soba noodle dipping sauce and Yuzu paste |
I think I got the consistency right for the first time after several attempts to make a hot spring egg. For it to be a hot spring egg, the white needs to be softer than the yolk. Because the yolk coagulates at the lower temperature than the white, the cooking water needs to be at 140-145F degrees at all times. That way the white stays softer while the yolk gets cooked a little more. Wrap the egg with a paper towel before immersing it in the hot water to keep the white from getting cooked with a direct heat. Gentle heating is the key. Soak the egg for about 12 minutes. I wrapped the sauce pan with a couple of kitchen towels to keep the same temperature after taking it off the stove. If you soak it too short, you'll get the runny yolk, soak it too long, the white gets stuck to the shell and the yolk gets too hard.
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| Egg before bath |
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| I used two sheets of paper towel |
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| Put the lid on |
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| Wrapped with towels for insulation |
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| Egg after bath |
A good science experiment, don't you think? Look how happy the egg is after a nice long bath in a hot spring!
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