Onsen Tamago Recipe – Japanese Cooking 101

Onsen Tamago (温泉卵) is tender and silky semi-cooked eggs, and infrequently used as a pleasant topping for donburi rice bowl dishes, noodles, or just eaten by itself with soy sauce or Mentsuyu. Sometimes, these eggs are made by gently heating them in heat water resembling sizzling springs. The eggs are positioned within the water with out cracking their shells and are slowly heated over time. The ensuing eggs have tender whites and a gooey semi-cooked yolk. At present, onsen tamago enjoys recognition each in Japan and overseas.

We now have to confess that making Onsen Tamago will be fairly finicky. Our recipe works in our kitchen, however it might not work in yours since circumstances equivalent to the kind of pot used, water and egg temperatures, range. We used a heavy pot with a heavy lid (Le Creuset to be actual), actual measurements of boiling water and faucet water, and 4 chilly eggs proper out of the fridge. Then, quarter-hour of “cooking” labored for us. We additionally tried utilizing a much less heavy stainless-steel pot, and it took 16 minutes to realize the specified doneness. We imagine it is a good place to begin for you, and chances are you’ll want to regulate to achieve making your personal Onsen Tamago. Relying on how agency or tender you just like the eggs, add or cut back the cooking time by minute increments. As soon as you discover your personal system, you’ll be able to get pleasure from splendidly silky eggs at house with out going to the recent springs. Have enjoyable experimenting, and revel in your scrumptious eggs!