Onsen Tamago (Perfectly Poached Eggs)

Onsen Tamago translated means "hot spring eggs".  Onsen eggs are made using a Japanese cooking technique in which eggs are cooked low and slow in their shell.  Apparently in Japan there are a lot of hot springs that maintain a temperature of 160 F and often are used to cook eggs.  How fun!

I really do enjoy a perfectly poached egg, especially because I know how difficult it can be to get it just right.  There are so many "fool-proof" methods--swirling the water, adding vinegar, poaching pans and cups.  So after seeing this method here, I had to give it a shot.  And, today it was rainy and unseasonably cool for a July summer day in the Northeast so it was a good day to try it while my poor sick little "P" vegged with the Backyardigans.

Honestly, the hardest part of this is the wait and anticipation.  It was pretty cool to crack open the egg and see a whole congealed egg plop out so easily.  The egg whites are just set and soft like custard.  You literally don't even need to chew.  The yolk is velvety and runny.  I wish I had better bread to eat my Onsen Tamago with!  But alas, this will have to do.

Instructions:
1. Place a steamer rack in a big pot and fill with hot tap water. (The steamer rack elevates the egg off the bottom of the pot, where it is the hottest.)
2. Place pot on the stove on medium low heat until your water reaches 140-145 F. (145 F is when egg whites begin to firm up.)

3. Add the eggs to the pot and make sure they are completely submerged.  Leave them for 40-45 minutes.
4. Check the temperature periodically.  Add a couple of ice cubes if the water gets too hot.
5. To serve, crack the egg into a small saucer and drain any loose egg white.  Slide the egg onto the dish you are serving it with.

the white is like custard and the yolk velvety and runny

Tips:
1. Do ahead!  This makes the perfect do-ahead for breakfast, especially in large quantities.  Just chill the eggs in ice water before putting them in the fridge.  When you want to serve them, reheat them gently in a bowl of piping hot tap water for a few minutes.
2.  Try them fried in a little oil over medium heat for a crispy exterior, runny yolks and creamy white.  Fry it only for a few seconds otherwise, you will lose the soft white and runny yolk and have wasted 45 minutes of your time!
3. These eggs would be perfect on top of bibimbap, served with bread for mopping up the yolk, or for a traditional Japanese breakfast served with 1/4 cup dashi and 1 teaspoon soy sauce.
4. Technically the FDA says eggs need to be cooked until 160 and the white and yolk is runny.  So if you have concerns of salmonella and/or are pregnant, I might suggest you wait to try this.