Whole30 Onsen Egg
Elevate your Whole30 experience with this irresistibly silky Whole30 Onsen Egg recipe—a modern twist on the traditional Japanese delicacy. Featuring just four simple ingredients, this recipe captures the essence of minimalism and clean eating while delivering a luxurious texture that’s both creamy and custard-like. By slowly cooking the eggs in perfectly tempered water, this method yields perfectly poached eggs every time, with luscious yolks that melt in your mouth. Whether enjoyed plainly with a pinch of salt, served atop zoodles, or paired with roasted vegetables, these Whole30-compliant Onsen Eggs bring elegance and rich flavor to your mealtime. Perfect for breakfast, brunch, or an amazingly simple savory snack, this foolproof recipe takes only five minutes of prep and is sure to impress!
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Ingredients
- 4 pieces Large eggs
- 4 cups Water
- 2 cups Ice water
- 1 teaspoon Salt (optional)
Directions
Step 1
Fill a saucepan or pot large enough to hold the eggs with 4 cups of water and bring it to a boil.
Step 2
Once the water is boiling, remove the pot from the heat and allow it to sit off the heat for about 1 minute. This will slightly reduce the temperature to create the ideal poaching environment.
Step 3
Gently place the eggs directly from the refrigerator into the hot water, using a slotted spoon to avoid cracking the shells.
Step 4
Cover the pot with a lid and let the eggs sit undisturbed in the hot water for 30 minutes. This duration will allow the eggs to cook to the luxurious, soft texture characteristic of an Onsen egg.
Step 5
While the eggs are cooking, prepare an ice bath by combining the 2 cups of ice water in a bowl that will comfortably hold the eggs.
Step 6
After 30 minutes have passed, use a slotted spoon to transfer the eggs from the hot water to the ice bath to cool them rapidly for at least 5 minutes. This will stop the cooking process and help the eggs to firm up slightly, making them easier to handle.
Step 7
Once cooled, gently crack the eggs open. You can do this by lightly tapping the egg against a flat surface and peeling away a small section at the top to carefully pour out the custard-like egg into a serving bowl.
Step 8
Serve the Onsen eggs immediately over your dish of choice or simply enjoy them plain with a dash of salt if desired.
Nutrition Facts
| Serving size | (1645.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 280 |
| Total Fat 20g | 0% |
| Saturated Fat 6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 2510.8mg | 0% |
| Total Carbohydrate 4g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 24g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 169.6mg | 0% |
| Iron 4mg | 0% |
| Potassium 276mg | 0% |
Source of Calories