Baked Onsen Egg on Spinach with Crab Cream Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 eggs, best quality
- 80 g spinach, frozen
- 10 g onion (s), finely diced
- 20 g carrot (s)
- 50 g North Sea shrimps
- 40 g cream cheese (in my case Bresso with sea salt)
- 50 g butter
- 50 g panko
- salt and pepper
- nutmeg
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- An onsen egg is an egg that is cooked in Japanese hot springs, the so-called onsen, at temperatures between 60 and 70 ° C. This will cook the egg yolk, but not the egg white - because that needs at least 72 ° C
- Set the sous vide device to 63 ° C, and when the temperature is reached, cook the eggs in the water bath at 63 ° C for 60 minutes.
- In the meantime, finely dice the onions and carrots, you can add other vegetables such as peppers or mushrooms, add the spinach and cook. Season with salt, pepper and nutmeg.
- Mix the crabs with the cream cheese. If necessary, adjust the consistency with a small dash of lemon juice, if necessary season with salt and pepper - depending on your taste.
- Take the eggs out of the shell, carefully wipe off the excess egg white with your finger. Leave the butter in the pan. Roll the egg yolks in panko and fry them briefly on both sides until golden.
- I use a ring to garnish: first the spinach, then the eggs and on top the crab cream cheese.
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