Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent.
Read more: Sous Vide 101: Slow-Cooked Eggs
- 4 large eggs
- 4 cups hot cooked rice
- 4 teaspoons soy sauce
- Furikake or sesame seeds to taste
- 2 scallions, finely sliced
Preheat water oven to 142°F. Place eggs in water bath and cook at least 45 minutes, and up to 4 hours. Divide rice evenly amongst four serving bowls. Carefully crack cooked egg, and using fingertips, create a hole about 1-inch in diameter. Pour egg into small bowl, then carefully set on top of rice. Drizzle with soy sauce, sprinkle with furikake or sesame seeds, scatter sliced scallions on top, and eat, mixing egg into rice.