Ingredients
Servings
2
- 2 fresh eggs, in shell
- 100 ml water or light dashi broth
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 spring onion (finely sliced)
- Toasted sesame seeds, for garnish
Instructions
Preheat the sous-vide bath to 64°C. Gently lower the eggs into the bath and cook for 45 minutes.
Meanwhile, gently heat the water (or dashi) with the soy sauce and mirin in a small saucepan. Do not let it boil; keep it warm.
Remove the eggs from the bath. Carefully crack each one into a slotted spoon or fine-mesh strainer so the watery part of the white drains away.
Slide the remaining soft egg into a shallow bowl. Pour the warm broth around the egg and garnish with the spring onion and sesame seeds.
💡Tips & Notes
- •Use the freshest eggs you can find; older eggs have a thinner white that drains away too easily.
- •Holding the bath exactly at 64°C is critical; even 1°C makes a noticeable difference in yolk texture.
- •The eggs can hold for up to 60 minutes at 64°C without overcooking, useful when timing the rest of a menu.
- •A light dashi base lifts the dish from a side note to a proper starter; try kombu-bonito dashi.
Created: May 31, 2026
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