@riemcclenny: The Science Behind Onsen Tamago 🥚 The key is to hold the water at a steady 158°F (70°C) and cook for 20 minutes. That's it. Egg whites and yolks coagulate at different temperatures, which is exactly what makes Onsen Tamago work. By cooking at 158°F (70°C), the white sets softly while the yolk stays custardy and runny. The result is a texture you cannot achieve any other way. Here’s how to make Onsen Tamago in a Rice Cooker: First, turn on your rice cooker's 'keep warm' setting. Add about 800ml of boiling water to the rice cooker, then gradually add tap water until your thermometer reads 158°F (70°C), roughly 200ml to 300ml of tap water. Gently lower room temperature eggs into the cooker and cook for 20 minutes. If you have a Vermicular rice cooker, you can just set the temperature to 158°F (70°C) and cook for 20 minutes. (You can use a sous vide machine too!) I tested two eggs at 18 minutes and 20 minutes. The 20-minute eggs came out more set, like traditional Onsen Tamago. It's totally personal preference, but I like mine a little runnier when I put it on top of something, so 18 minutes is my sweet spot. #egg #onsentamago #ricecooker #Recipe #japanesefood

Rie McClenny

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Thursday 16 April 2026 23:00:39 GMT