hot spring egg

Onsen Tamago literally means ‘hot spring eggs’ in Japanese. It refers to eggs that were originally prepared in hot spring water to create silky egg whites and custard-like yolk. Here&#039;s how you can make this delicious egg recipe at home.

Onsen Tamago

water ((about 4 cups))

200 ml tap water ((little bit less than 1 cup) (needs to be colder than room temp))

eggs (50 g each w/o shell) ((refrigerated))

dashi (Japanese soup stock; click

mirin

½ Tbsp soy sauce

g katsuobushi (dried bonito flakes) ((skip for vegetarian))

green onion/scallion ((for garnish))

Gather all the ingredients. You will need a small heavy-bottomed saucepan (I use 1.5 QT); the water should cover the eggs with 1000 ml water completely.

Add 1000 ml water in the saucepan, cover with a tight-fitting lid, and bring it to a boil.

Once boiling, remove the pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set the timer for 17 minutes.

If you like to enjoy onsen tamgo with the sauce, combine the dashi, mirin, and soy sauce in a small saucepan and bring it to a boil. Add katsuobushi and turn off the heat, let katsuobushi sink at the bottom of the pan. After 30 seconds or so, strain through the strainer and set the sauce aside. You can keep the sauce in refrigerator for 4-5 days.

Cut scallion into thinly slices and set aside.

Once 17 minutes have passed, take the eggs out gently and set aside for 5 minutes.

You can enjoy onsen tamago either cold or warm. Crack the egg and pour the sauce over, garnish with chopped scallion.&nbsp;

You can keep the uncracked onsen tamago for 1-2 days in the refrigerator. To reheat, take out the onsen tamago from the fridge to room temperature. Place it in 160 ºF(70 ºC) water for 10 minutes to warm up. Do not reheat higher than that otherwise the egg will be cooked.

To Store

Onsen Tamago is a traditional soft-boiled egg that has runny egg white on the outside and almost hard egg yolk inside. Yes, it is the other way around to a standard soft-boiled egg where the egg white is hard and the yolk is runny. Eat Onsen Tamago in the traditional way with a special dashi-based sauce.Prep Time includes the time to chill water in the fridge as well as taking the eggs from the fridge to room temperature.It takes a long time to make Onsen Tamago but you are really not doing anything for most of the 2.5 hours!Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Onsen Tamago (Japanese-style Soft-Boiled Egg)

eggs

water

250 milliliters/1cup water (chilled to 4°C/40F° (note 2))

dashi stock

½ tbsp cooking sake

tsp light soy sauce

salt ((note 3))

mizuna leaves (or any other green leaves)

Put all the Sauce ingredients in a saucepan and bring it to a boil.

Turn the heat off and cool the sauce down to room temperature.

Sauce

Put 1000ml/4 cups water in a thick pot and bring it to a boil. Remove the pot from the heat.

Add the 250ml/1 cup chilled water to the pot.

Using a ladle, gently place each egg in the pot.

Place a lid on and leave for 25-30 minutes (note 5).

Transfer the eggs to a large bowl containing cold water to cool them down quickly and stop further cooking.

Making Onsen Tamago

Crack open the egg, in the same way as cracking a fresh egg, into a small serving bowl. The egg should slide into the bowl easily because the egg white is runny.

Gently pour two tablespoons of the Sauce around the egg white and place a leaf on top if using. Serve with a spoon.

Serving

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Top 2 hot spring egg recipes from across the web

The most viewed hot spring egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Onsen Tamago

Onsen Tamago (Japanese-style Soft-B...

The most viewed hot spring egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine