By Dyske July 14th, 2009
In an episode of Top Chef Masters, Wylie Dufresne of WD-50 made slow-cooked eggs using an “immersion circulator”, and the judges went wild for them. One of them said he’s never had an egg like that, which is a bit embarrasing given that he is a food critic. According to this article written March of 2007, it was all the rage then already.
In fact, the Japanese have been slow-cooking eggs for hundreds of years in hotsprings. It’s called “Onsen” eggs. Similar eggs are served at some Japanese ramen noodle restaurants, such as Ramen Setagaya. When I saw Dufresne cook it on Top Chef, I didn’t make the connection at first because they made it sound so novel and high-tech. A friend of mine pointed it out to me that it’s just Onsen eggs.