Ready-To-Eat Chilled Onsen Eggs With Dashi Sauce
Author’s text: Eggs are a staple in everyone’s kitchen. The simple and delicate ingredient can be used in a variety of dishes, even on its own. It’s probably the only thing I know how to cook well – scrambled omelets, on the sunny side, you name it.
Adrian Lau loves his eggs cold, but that doesn’t mean he eats them raw. Obsessed with onsen eggs, he decided to turn it into a business, Posh Eggs, after quitting a corporate job in the healthcare industry last year.
It all started with chicken Rice
Adrian rang during our interview: “My love for chilled meals comes from my childhood because my grandmother’s famous chilled chicken rice was a weekly affair at home!”
Used to eating a lot of half-cooked eggs as a child, he later discovered the Japanese way of making onsen eggs and never returned.
Onsen (温泉) is the Japanese name for a hot spring. Vacationers slipped raw eggs into the onsen which had temperatures hot enough to cook an egg. Thus, the concept of the onsen egg was born.
Its gentle cooking temperature gives onsen eggs a distinctive, singular texture where the egg white and the yolk are exactly the same. It’s hard to get that texture for half-shelled eggs, according to Adrian.
Indeed, the high heat of boiling water to cook the half-shelled eggs in 5 minutes makes it impossible to control the consistency of the yolk.
He added that poached eggs differ in firmer egg whites that have been cooked by direct exposure to boiling water for 2 minutes. They are different from the first 2 which are simmered while they are still in their shell.
“Posh Eggs are cooked very, very slowly at a controlled temperature for a specific amount of time, ranging from 1 to 2 hours, resulting in eggs that can be boiled, which you won’t get with half eggs. -hull, ”Adrian explained.
In addition, onsen eggs are eaten refrigerated. Because eggs can be quite tasteless in general, their 10 onsen egg packet comes with homemade Dashi and chopped spring onions for RM35.
Dictionary time: Dashi is a broth made from bonito flakes, made from dried fermented tuna and dried seaweed leaves. It is not the same as miso, a paste made from fermented soybeans.
Crack the egg Coded
But consumers may find paying 35 RM (excluding delivery) for 10 ready-made onsen eggs to be expensive. In addition, eggs and Dashi should be consumed within a week for optimal freshness.
Therefore, I wondered how Adrian had managed to convince customers that his product was a good investment. Confident, he replied, “Simple. They just need to try one to tell the difference.
“Most of our customers end up becoming regulars, and we are now even customizing orders for customers who want their eggs to have very specific textures, ie creamier egg yolks or whites. firmer eggs, etc. ”
Still, to be convinced, I had to get myself a pack to try for myself. While I’m not usually a fan of cold food, Posh Eggs has lived up to its claims by being textured and slurpable. I found it quite pleasant, especially after adding the well-scented Dashi to go with it.
Adrian is making his Posh Eggs debut at a bazaar in the Sunny Side Up Market in The Row, as events are allowed again. Instagram is also her favorite platform because of its focus on visuals.
“Other than that, our most effective marketing has been word of mouth from satisfied customers. We also notice that a lot of our customers send Posh Egg boxes as gifts to their family and friends, ”he told Vulcan Post.
For now, he is focused on delivering the product to individual customers, as this gives him full control over the customer experience. That said, a few bars and restaurants are also experimenting with incorporating Posh Eggs into their food and cocktail menus.
After starting the business in February of this year, they sold 10 boxes in their first week of launch. That number has since grown from 40 to 50 boxes per week, so that 30 to 40% of customers have even become repeat customers each week.
Conclusion: Like all ready-to-eat / drink products like bagged or bottled chicken breasts sangrias, Posh Eggs serves a ready-to-pay market for added convenience. Of course, you can buy the basic ingredients cheaper and make them yourself, but for some it just isn’t worth it.
- You can read more about Posh Eggs here.
- You can read more about other startups we’ve covered here.
Featured Image Credit: Adrian Lau, Founder of Posh Eggs
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