A simple and hydrating breakfast bowl featuring an onsen tamago (hot spring egg) cooked gently in hot water, served over rice with soy sauce, yuzu juice, and scallions. Inspired by Chinese healing practices for skin health.
1. Bring a pot of water to a rolling boil.
2. Remove the pot from the heat.
3. Add 1/4 cup of room temperature water to the hot water in the pot.
4. Gently place the egg into the water.
5. Cover the pot and let the egg sit for 18-20 minutes without any further heat.
6. Remove the egg from the water and carefully crack it into a bowl.
7. Top the egg with a little soy sauce, yuzu juice, and sliced scallions.
8. Serve immediately with a bowl of cooked rice and enjoy.
