Onsen Tamago

Ingredients

• For the eggs:
• 4 large eggs
• For the Broth:
• 2 tablespoons mirin
• 2 teaspoons sugar
• 1/2 cup soy sauce
• 3/4 cup homemade or instant dashi
• Thinly sliced scallions, for garnish

Directions

1. For the eggs with an immersion circulator: Set up the water bath according to the manufacturer's directions and heat it to 167 degrees F (75 degrees C). Once the water is at temperature, lower in the eggs still in their shells and cook for 13 minutes. Move the eggs into an ice bath so they cool quickly. You can chill the eggs in their shells for up to 2 days.
2. For the eggs with a pot and an instant-read digital thermometer: Add water to a large pot and heat it to 167 degrees F (75 degrees C). Gently add the eggs in their shells and cook them for 13 minutes, raising or lowering the heat as needed to hold the temperature. As another option, pour the hot water into a cooler, add the eggs, and cook for 13 minutes, adding a little boiling water or cold water as needed to keep the bath at 167°F. If it drifts by a degree or 2 in either direction, do not panic, just aim to keep it as steady as you can. Transfer the eggs to an ice bath to cool. The eggs may be refrigerated in their shells for up to 2 days.
3. For the soy-dashi broth, if using: While the eggs are cooking, pour the mirin into a small saucepan and bring it to a simmer over medium heat. Stir in the sugar until it dissolves. Add the soy sauce, mix thoroughly, and return the liquid to a simmer. Take the kaeshi mixture off the heat and put it in the refrigerator to cool.
4. When you are ready to serve, stir together 1/4 cup of the kaeshi, the soy-mirin mixture, with 3/4 cup dashi. Save any remaining kaeshi and dashi for another use. Mixed together this way, they also make a great cold dipping broth for chilled soba or udon noodles.
5. Handle the eggs one by one. Crack an egg gently, remove enough shell to let it slip out, and ease it into a small mixing bowl. With a spoon and/or a clean paper towel, carefully remove any loose whites from the soft-cooked egg. Transfer each egg to a small serving bowl, spoon the broth around it, finish with scallions, and serve.