I am glad I am moving away from eggs and Sous Vide with this post. My mum would have found it amusing and rather beyond her, if she sees the gadget and wires in the kitchen.
She loved soft-boiled eggs. If she had tasted my home-made ones, I am sure she would have egged me on. She would have spared no effort at making a dish as delicious as possible. Some readers are confused as to the fuss: 45 mins is too long! For a millionth time, let me repeat this: I do have the plastic drip egg-maker and I do know how to perfect them the 5-7 minute way. I may still return to it from time to time, but the 45 min Onsen Tamago way is different.
This illustrates again what I have said here about an observation I have made since childhood: cheap produce, if cooked with some effort can produce spectacular result. What I like about eggs is that they are so cheap and common. You can have them soft-boiled, hard-boiled, scrambled, sunny side up, or on your salads and flavorful bowl of ramen. The humble egg can be put to great service at any meal throughout the day, home or restaurant. If you make it well, it turns into something special.