Onsen Tamago (Onsen Eggs) is a type of soft boiled egg. Onsen egg has a unique creamy and delicate texture. The yoke is slightly hard, but the white is still soft and milky. The traditional way of cooking is in a hot spring that is approximately 70°C (158ºF) for 30 to 40 minutes. But, I cook different easy way.
Recipe Onsen Tamago (hot spring egg)
Ingredients (4 servings)
* 4 room temperature eggs
* a thick pot with a lid
1, Prepare room temperature eggs and a thick pot.
2, Boil the 5 cups of water in the pot. Once it boils, turn off the heat. And then, pour the 2 cups of cold water into the pot. Put the room temperature eggs into the pot and put on the lid.
3, If you use the large size egg, 20 minutes later, take the egg out from the pot. If you use the small size egg, 15minutes later, take out the eggs. ( I always use the timer! ) Just crack it to serve.
We need a pot that keeping warm effect, like a thick enamel pot, etc.
In the traditional way, we eat them seasoned with bonito dashibased sauce.
But I sometimes put it on a lot of different kinds of food like donburi, fried rice, noodles, and salad, etc.