Food: Chicken Eggs
Temperature: 167°F / 75°C
Time: 13 minutes
Recipe: "Thirteen-Minute Onsen Eggs" from Ideas in Food. See here.
Notes: Much of the white was stuck on the inside of the shell. One egg was runnier than the other. I preferred the quick poached eggs.
The older the egg the less the whites stick to the inside of the shell. However, eat fresh! It’s all about them delirious yolks for us. This is a great way to make your whites harder if you wanted to make eggs benedict.