Onsen tamago
Onsen tamago | |
| Alternative names | Hot spring egg |
|---|---|
| Course | Snack, breakfast |
| Place of origin | Japan |
| Main ingredients | chicken egg |
Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen (hot springs) in Japan.[1]
The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture.[2] This special texture is the result of cooking it in a temperature high enough to solidify the yolk yet too low to solidify the white.[2]
Preparation
The traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in an onsen, with water that is approximately 65 °C (149 °F) to 68 °C (154 °F) for 20 minutes.[2]
It can also be made at home.[3]
Ready-made products are available at supermarkets throughout Japan.[1]
The egg is poached within the shell. After cooking, the shell is cracked open and the egg is served in seasoned bonito dashi (Japanese stock) or soy sauce,[2] with chopped spring onions sprinkled over the top.[3]
References
- ^ a b Itoh, Makiko (2014-09-16). "The raw appeal of eggs". Japan Times. Archived from the original on 2014-09-25. Retrieved 2025-10-11.
- ^ a b c d "Hotspring cooking and bathing". Nozawa Onsen. Nozawa Onsen Snow Resort. Archived from the original on 2025-03-25. Retrieved 2025-10-20.
- ^ a b "Slow-boiled egg and seafood appetizer". JETRO. Archived from the original on 2025-09-17. Retrieved 2025-10-20.
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