Japanese
No thermometer needed! Using a simple water ratio (3 cups boiling + 1 cup cold), you can easily make silky, custard-like Japanese hot spring eggs at home.
Last updated: February 2, 2026
PREP
2
COOK
12
TOTAL
14m
46
1
Back
Timer
Instructions
Cooking
1 ✓
Bring the water to a boil in a pot with a lid.
720 ml Water
2 ✓
Once boiling, turn off the heat immediately and remove from the burner.
3 ✓
Pour in the cold water — this drops the temperature to the perfect range (about 68-70°C).
240 ml Water
4 ✓
Gently place the eggs into the pot and cover with the lid.
2 pcs Egg
5 ✓
Remove the eggs and soak them in cold water (or an ice bath) until completely cooled to stop the cooking process.
Serving
6 ✓
Crack the shell and release the egg directly into a bowl.