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Onsen Tamago

Ingredients

Hot water 1000ml
Tap water 600ml
Egg 4 pcs

Directions

  1. Bring 1000ml of water to a boil and add 600ml tap water to keep the water temperature at around 70℃ or you may use a thermometer to boil the water directly to around 70℃.
  2. Gently put the eggs into water (Keep the IH Cooker at low heat to maintain the water temperature) and boil for 13 mins.
  3. Put the eggs in ice bath for 5 mins.
  4. Crack the eggshell gently and done.

Video

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