From the hot springs
to your bowl
A centuries-old Japanese tradition, reimagined with love in Malaysia. This is the story of how a simple egg became something truly posh.
The Onsen Discovery
Japanese holiday-makers discovered that placing eggs into their day-long hot spring soaks would cook them to perfection. The constant mild temperature of 65-70°C produced egg whites with the same silky smooth texture as the yolks.
Adrian's Dream
Adrian Lau's favourite item on any Japanese menu was the humble onsen egg. He always wished he could have them at home — but nobody in Malaysia was making them. After leaving his corporate healthcare job, he decided to change that.
Kodawari Eggs
Every posh.egg begins with Kodawari eggs — sourced from a Perak farm that uses Japanese feeding techniques. These premium eggs are then slow-cooked at controlled temperatures for 1-2 hours, then ice-bathed to lock in perfection.
Your Doorstep
Each Posh Egg box comes with 10 perfectly cooked onsen eggs, a 200ml bottle of our secret homemade dashi soy sauce (tsuyu), and freshly chopped spring onions. Ready to eat. Best served chilled.
It's in the craft
Kodawari eggs, slow-cooked
Kodawari eggs are the most highly engineered eggs for taste you'll find in Malaysia — sourced from a Perak farm using Japanese feeding techniques. We slow-cook them at precise temperatures until the whites are as silky as the yolks. Eat them cold. Trust us.
Our homemade dashi soy sauce
Paired with every box. People always ask about the sauce.
How can eggs be eaten cold? How can the sauce taste this good?
That's what everyone says the first time. Then they order again.
“One of my favourite items on the Japanese menu is the humble onsen egg. I always wished I could have them at home, but nobody was making them — so I decided to make them myself.”
Adrian Lau
Founder, The Posh Egg