Onsen Tamago

I almost made onsen tamago (hot spring eggs) tonight! After learning that G's parents' oven doesn't go below 180F, I figured out that the "keep warm" function on my rice cooker will maintain about a 150F water bath for at least an hour. And it was probably even warmer than 150F.

Unfortunately, 60+ minutes is too long/150F is too warm, so I have something more like a creamy hard-boiled egg. That just means I have to try this again!