Starters & Light meals

Sauna eggs

4
Easy
10 minutes
45 minutes
Wine/Spirit Pairing
Weltevrede Chardonnay 2019

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Ingredients

Method
  • 8 free-range eggs
  • 1 T fresh ginger, finely grated
  • 2 T fish sauce
  • 2 T ponzu sauce
  • 3 T Kewpie mayonnaise or Woolworths vegan mayonnaise
  • kimchi, for serving

1. Preheat the oven to 120°C. Place the eggs in the oven directly on the rack with at least 5 cm between each one. Reduce the temperature to 90°C and bake the eggs for 35–55 minutes depending on how you like your egg – 45 minutes is medium, and 1 hour if you’d like a hard egg. Do not open the oven while baking.

2. Meanwhile, mix the ginger, fish sauce and ponzu sauce and set aside at room temperature.

3. Once the eggs are done, cool in an ice bath for 2 minutes, then crack into a bowl, pour over the dressing and serve with the mayo and kimchi.

Find more egg recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Ashleigh
    7 March 2022

    Mmm I don’t think this is a sauna egg. Sauna eggs are brown and has a nutty taste. This looks more like a Japanese onsen tamago…

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