[Definitive Edition] How to make easy "onsen eggs" without fail! Also includes a delicious recipe for using leftover somen noodles

Hello. I am Ayumi Nakaganji, a chef.

There was a time when eggs were in short supply. We wondered what would happen, but recently the supply has stabilized to the point where we think, "There was a time like that," which is great news for egg lovers.

Well, this time we will introduce how to make "onsen eggs" and some recipes that use them.

Let's make the convenient "soft-boiled egg"!

A delicious, soft, soft-boiled egg. It's not something I make with any real enthusiasm, like, "Let's make this!" (laughs).

It's super convenient to have it in the fridge because it makes a quick dish! You can eat it as is, or as a topping on fried noodles, salads, or bowls as shown in the photo below. It makes a dish look a little fancy, and it can be used for many things.

Some people may think that soft-boiled eggs are something you have to buy, but they are easy to make and require very little effort, so we encourage you to give it a try.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Eggs (medium size)...4

<How to make>

(1) Put 1,000 ml of water into a thick-bottom pot (I use a STAUB 20cm) and bring it to a boil.

(2) Turn off the heat in the pot (1) and gently add the eggs taken out of the refrigerator.

(3) Leave the container uncovered and untouched for 12 minutes.

(4) After 12 minutes, place the eggs in ice water and chill for about 5 minutes.

The finished product can be stored in the refrigerator as is. Please eat it within about 3 days.

The final result may vary slightly depending on the size of the eggs and the season. If you use larger eggs or in winter, try leaving it for about 1 minute longer. After making it a few times, you will probably get a sense of the firmness you like, so try increasing or decreasing the leaving time in (3).

Recipe using it: "Crispy Infinite Cabbage" with irresistible runny eggs

The crispy salad that was once a big hit is made with somen noodles. It's also a great way to use up leftover somen noodles.

The crunchy cabbage and the crispy somen noodles go really well with the soft, soft-boiled egg! It's exceptionally delicious.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Somen noodles・・・1/2 bundle
Onsen egg・・・1
Cabbage・・・150g
1/4 purple onion
Frying oil...appropriate amount
Your favorite dressing (Caesar salad in this case) - appropriate amount
Powdered cheese... as desired
Black pepper...a little

<How to make>

(1) Shred the cabbage. Thinly slice the onion and soak in water to make it crisp.

(2) Boil the somen noodles according to the package instructions, drain them in a colander, rinse them thoroughly under running water, and drain thoroughly using paper towels.

(3) Add about 1cm of oil to a frying pan and heat to 140°C. Gently add (2) and spread it flat with chopsticks so that there are gaps between the noodles.

(4) Fry slowly until one side is golden brown, then flip and fry again.

(5) Once both sides are golden brown, remove from the oven and place on paper to drain off excess oil.

(6) Place (1) in a bowl, crush (5) with your hands and place it on top, and then place a soft-boiled egg on top.

(7) Sprinkle dressing, grated cheese, and black pepper.

You can also use leftover somen noodles from the previous day if you were unable to finish them all. In that case, just loosen the hardened somen noodles well in the oil and flatten them out.

This time I've kept it simple with just cabbage and onions, but it would also be delicious if you added animal products like dried small sardines, canned tuna, or ham, or made it with any leafy vegetables you have in your fridge.

I recommend stocking up on soft-boiled eggs in your refrigerator. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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