Thirteen-Minute Onsen Eggs

Ingredients

• 8 large eggs

Instructions

1. Heat a circulating water bath or a pot of water set over medium heat to 167F (75C).
2. Lower the eggs into the water and cook for 13 minutes.
3. While the eggs cook, prepare an ice bath.
4. Transfer the cooked eggs to the ice bath to cool.
5. The eggs can be stored in their shells in the refrigerator for up to 2 days.
6. To serve, place the eggs in either a circulating water bath or a pot of water heated to 140F (60C) for 10 minutes to just heat them through.
7. Remove the eggs and crack them into a shallow bowl.
8. The thin white will still fall free from the egg.
9. Use a slotted spoon to pick up the egg, pat it on a paper towel to remove any loose egg white, and place in a dish to serve.