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Onsen Tamago (Japanese-style "Poached" Eggs)

Steps Cook Recipes Onsen Tamago (Japanese-style "Poached" Eggs) using 2 ingredients and 4 steps

Onsen Tamago (Japanese-style "Poached" Eggs) - Onsen means hot springs, and tamago means eggs in Japanese. A simple and easy way to make Onsen Tamago which is hot spring egg in Japanese. Results of a soft custard-like egg white with firm egg yolk. Onsen tamago is a technique for poaching an egg inside its shell. Remove the eggs, crack them open and -- viola! -- you'll have nicely poached onsen tamago.

Onsen Tamago (Japanese-style "Poached" Eggs)

Onsen Tamago is a slow cooked egg, cooked in its shell producing a lovely creamy perfectly cooked egg slightly similar to a poached egg.

It is the pinnacle of egg cooking and you won't taste a better prepared egg that is literally only one ingredient.

You can have Onsen Tamago (Japanese-style "Poached" Eggs) using 2 ingredients and 4 steps. Here is how you cook that.

Ingredients make Onsen Tamago (Japanese-style "Poached" Eggs)

  1. Prepare 2-4 eggs.
  2. It's 1 medium, heavy pot.

Onsen Tamago (Japanese-style "Poached" Eggs) instructions

  1. Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
  2. When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
  3. Cover with lid and let sit for 10 minutes..
  4. Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..

Onsen Tamago (Japanese-style "Poached" Eggs) - In Japan, 'Tamago' is the word for 'egg', whereas 'Onsen' After dropping their eggs (shell-on) into the hot spring, Japanese people could leave for a few hours and come back to find the silkiest, most. Great recipe for Onsen Tamago (Japanese-style "Poached" Eggs). Onsen Tamago literally translates to "hot spring eggs" - I guess because they are cooked in low temperature water below boiling. The result is a soft boiled egg that's just like a poached egg! Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water. They have a soft creamy consistency delicious eaten with rice or noodles. Originally cooked in Japan's hot springs (or onsen), these are the ultimate slow poached eggs. Thank you and good luck