Onsen Egg

"Onsen in Japanese is a hot spring," says Ben Nerenhausen, executive chef of Mistral in Princeton. "That suggests how we cook the egg, in hot water. I like this dish because it has multi-season versatility, able to highlight various vegetables in their prime. And who doesn't love a beautifully poached egg?"

Serves 5


10 large brown eggs
1 pint dry fregola pasta
1 bunch cleaned broccoli rabe or other seasonal veg.
1 pint washed cherry tomatoes or other seasonal veg.
1 bunch scallions, thinly sliced
1 bunch chives
1 lemon
1 pint vegetable stock (store bought is fine if you don’t have your own)
1 cup butter, cut into cubes
1 cup grated parmesan
1 cup olive oil
Salt and pepper to taste


For the egg:
1) Heat a large pot of water to 146 degrees Fahrenheit, adjusting the flame as necessary to maintain a constant temperature.
2) Carefully immerse the eggs into the water and cook for 4 to 5 minutes, making sure to check water temperature occasionally.
3) Transfer the cooked eggs to an ice bath for an hour or until cool.

For the fregola:
1) Bring a pot of salted water to a boil and add dry fregola. Cook until al dente and strain.
2) Spread cooked fragola on a sheet pan to cool and toss with a couple tablespoons of olive oil to prevent clumping.

For tomatoes:
1) Toss cherry tomatoes with olive oil, salt, garlic and fresh thyme.
2) Spread tomatoes on a baking pan and slow roast at 200 degrees Fahrenheit until just beginning to blister, about 20 minutes.
3) Set aside until ready to assemble.

For assembly:
1) Reheat eggs in 138-degree water for 10 minutes.
2) In a skillet, heat a tablespoon of olive oil over high heat.
3) When oil is hot, add broccoli rabe and sauté for about 1 minute.
4) Add fregola and tomatoes.
5) Immediately add stock, lemon juice, salt and pepper.
6) Slowly add butter, one cube at a time, stirring constantly until fully emulsified and stock has reduced to a glaze.
7) Add sliced scallions and chives.
8) Place mixture in a serving dish.
9) Carefully break eggs over the mixture and finish with grated cheese and more chives.

Click here to leave a comment
There are no photos with those IDs or post 54467 does not have any attached images!
Read more Eat & Drink, Recipe Box articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required not shown
Required not shown