Onsen tamago

Today we tried onsen tamago (low-temperature eggs) that were made using advanced sous-vide aseptic packaging (ASAP) technology. The egg white was like velvet silk, while the egg yolk was like a thick custard gel. Remember this egg can be stored at room temperature for two years! Isn’t food technology a great thing?

今日我們嘗試了利用「先進真空低溫無菌包裝」（ASAP）技術製作的溫泉蛋。蛋白如絲幼滑，蛋黃濃稠粘牙。大家請不要忘記，這溫泉蛋可在室溫下儲存兩年。食物科技是不是很神奇？

IXON Food