We first tasted this special egg at a little underground eatery called Hanamaru, in Tokyo many years ago. The egg was intriguing, it looked really simple like any ordinary egg yet when it was cracked open, the way it falls out of the shell is so mind boggling.
After doing a little research, I've found out that the term used to describe this type egg is the 62 degree egg, simply because it is cooked in water that is 62deg Celcius. A digital cooking thermometer is essential to ensure that the water is at the right temperature. Steep the egg for 45mins and this is what you will get. (We had ours with Japanese curry over rice)
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