Serves 2 | 20 minutes (plus standing time)
Ingredients
- 4 Olliff Farm eggs, at room temperature
- 500ml dashi stock (or good-quality chicken stock)
- 1 tbsp soy sauce
- 1 tsp mirin
- Spring onion, thinly sliced
- Toasted sesame seeds, to serve
Method
- Bring a large pot of water to 70C (use a thermometer, or bring to the boil and let cool for a few minutes off the heat).
- Gently lower the eggs into the water and hold the temperature between 65-70C for 15 minutes, topping up with a little boiling water if it drops.
- While the eggs cook, warm the dashi with the soy sauce and mirin in a small saucepan.
- Carefully crack open each onsen egg into a small bowl (the white will be soft and custard-like, the yolk barely set).
- Pour over the warm broth, and scatter with spring onion and sesame seeds.