Eggs cooked in Suvie at the right temperature and time come out jammy with a just-set yolk. Perfect for eating on their own or with a bowl of steaming rice. We chose togarashi as our seasoning for this recipe it’s spicy blend goes well with plain eggs. You can use any spices you like to season your eggs even if its just a little hot sauce, salt and pepper. Feel free to add more toppings as you see fit including avocado, spinach, grated carrot, etc. Enjoy this easy meal any time of day!

Togarashi Eggs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours
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  • 4 eggs
  • ⅔ cup white rice
  • ¼ cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tsp togarashi
  • 2 tsp sesame seeds
  • 2 scallions, thinly sliced


Place eggs in a Suvie pan and cover with water. Load into upper right cooking zone. 

Place rice in starch pan with 2 tsp salt. Load into starch zone.

Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Multi-Zone Settings

Protein: 155 degrees, 45 minutes

Vegetable: 0 minutes

Starch: 12 minutes

During the cook place the rice vinegar, sugar and 1 tsp salt in a small saucepan. Heat on medium stirring until the sugar is dissolved, set aside. 

After the cook, immediately remove the eggs from the pan.

Crack each egg into a small bowl. The yolk and some white should easily slide from each shell leaving some white residue behind. 

Toss the rice with the rice vinegar mixture. Divide the rice between two bowls. Top with two eggs, togarashi, sesame seeds and scallions. Enjoy!


Nutrition Info per 1 Serving (2 Servings per Recipe): Calories 402, Total Fat 11.7g, Sodium 1307.4mg, Total Carbs 58.1g, Protein 17.4g

CategoriesDinner Japanese
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