A Singaporean Mum

Tried making eggs in the Instant Pot for the first time—and kicked things off with the ever-delicate onsen eggs. Soft, silky, and surprisingly foolproof!

Here’s how I do it!

Ingredients

3-4 Kampong Eggs (straight from the fridge)

1.5L Water (enough to submerge eggs)

Instant Pot with Sous Vide function

Method:

1. Set up your Instant Pot

• Select Sous Vide mode.

• Set to 75°C for 30 mins (but you will only need 12 mins).

• Let the water preheat (about 30 mins).

2. Once preheated

• Gently lower fridge-cold eggs into the water.

3. Cook

• Let the eggs cook for 12 mins (13 mins if you want it more set).

• Set a separate timer for 12 mins (e.g., phone or kitchen timer).

4. Cool down

• Transfer to cold water for 2–3 mins. This stops the cooking and makes handling easier.

5. Serve

• Gently crack into a bowl — the whites should be tender and loosely set, and the yolk soft and custardy.

• Serve with light soy sauce, dashi, or over rice or tofu.