hot spring egg (revisited) soba

I just got home from a short family trip to the Izu Peninsula in Japan, where they proudly call the home of "onsen", means hot spring.  As usual at times like this, I will leave you with a swift post and a recipe that I have featured before but thought some of you may be interested in an easier technique. A hot spring egg is an egg that is cooked in a constant low temperature and when it's cracked open, the entire egg slides out as one medium-rare perfection.  In my previous post, I talked about how to do this by stationing by the stove and meticulously monitoring the water temperature.  Submerging the eggs in 158ºF/70ºC water for 21 minutes will give you the perfect result, which then I realized is a lot more work than what people are willing to invest in terms of cooking an egg. So here is an easier way