Thirteen-Minute Onsen Eggs

Onsen means “hot springs” in Japanese, and the original onsen eggs were cooked in natural hot springs and served for breakfast. They are famed for their soft, silky texture. We’ve been chasing the perfect onsen egg for years. By increasing the temperature of the cooking water from the modern standard of 147°F (63.8°C) to a more traditional 167°F (75°C), we shortened the cooking time and produced both whites and yolks with the textures we prefer. The results are tender, just-cooked whites paired with a warm, liquid yolks. This version is a great stand-in for the poached eggs in eggs Benedict because the eggs can be cooked ahead of time and then warmed when you are ready to serve.