In this final episode of our egg series, we look at the 62 degree egg which is very similar or at least based on the same principles as the Onsen Tamago or Japanese hot spring eggs. It is amazing how different the egg is when you cook it at a different temperature. Tim also shows us how to make some delicious Salmon Croutes to go with the egg. It’s not easy to control the temperature but if you persist, you will be rewarded with an egg with amazing texture.
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