Onsen means hot springs in Japanese. Onsen tamago are eggs cooked in hot springs. Since eggs are slowly cooked in hot water of about 70-75 Celsius degrees (158-167 F), egg whites are soft and egg yolks are slightly hardened. Onsen tamago is often served in
Japanese-style breakfast.
Japanese Egg Recipes
Ingredients:
- 4 eggs
- water
- 3/4 cup dashi soup stock
- 1 tbsp soy sauce
Preparation:
Set eggs in room temperature before cooking. Boil 5 cups of water in a pan. Stop the heat and add about 3/4 cup of water in the pan to make the temperature of the water about 158-167 F. Place eggs in the warm water gently. Cover the pan with a lid. Set aside for 25-30 minutes. Soak the eggs in cold water. Heat
dashi soup stock and soy sauce together in a small pan. Crack eggs into individual small dishes. Pour some dashi sauce over eggs.
