Alternative names Hot spring egg Place of origin Japan Main ingredient Egg as food | Course Snack Main ingredients chicken egg | |
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Region or state Japanese-speaking areas Similar Egg as food, Coddled egg, Donburi, Boiled egg, Gyūdon | ||
How to make onsen tamago recipe
Onsen tamago (温泉卵 or 温泉玉子) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies. The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soy sauce.
Contents
- How to make onsen tamago recipe
- How to make onsen tamago hot spring poached eggs
- Preparation
- References
How to make onsen tamago hot spring poached eggs
Preparation
The traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in a hot spring, with water that is approximately 70°C (158ºF) for 30 to 40 minutes. Crack open the shell and serve the egg in seasoned bonito dashi (Japanese stock) for breakfast, or in a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.
