The best egg on earth. Yes. Simple as this. With an almost raw yolk and a very softly cooked white, it tastes so delicious you'll never forget it. In Japan where it comes from, they originally cook them in "onsen" i.e. hot spring and serve them mostly in soups. Sometimes called "perfect egg" or "sous-vide egg", it's like the Holy Grail of egg and supposed to be the trickiest thing to do. But it's not. After many attempts and lots of reading, I finally managed to get the perfect egg every time. All you need is a crockpot and a thermometer. And, yes, a bit of patience too. <br />

Share: