Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs). Steps Heat a pot full of water and bring to a rolling boil. Steps Heat a pot full of water and bring to a rolling boil. Onsen Tamago is a traditional soft-boiled egg that has runny egg white on the outside and almost hard egg yolk inside.
Onsen Tamago literally means 'hot spring eggs' in Japanese. It refers to eggs that were originally prepared in hot spring water to create silky egg whites and custard-like yolk. Here's how you can make this delicious egg recipe at home. You can have Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) using 2 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs)
- Prepare 4 of Eggs (Medium).
- You need of ★ please be sure to read all the tips carefully.★ ~~~~.
Course: Appetizer, Breakfast, Side Dish 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. Onsen tamago literally means "hot spring eggs".
Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) step by step
- Heat a pot full of water and bring to a rolling boil. Use a small pot for 1-2 eggs and a large pot for 3-4 eggs..
- Remove from the heat, wait 1 minute, and put the cold eggs into the water. Do not cover with a lid. Wait 12 minutes. Keep the eggs separated. After putting them into the hot water, don't move them about..
- After 12 minutes, remove the eggs from the pot and cool in ice cold water. Even if the outside of the egg is cool the middle is still hot and = liquid, so be careful! Make sure to cool for 5-10 minutes it has completely cooled all the way through, and it's done..
- Gently crack the egg open right into the container. The contents of the egg will roll right out. If you crack it open from a height the egg white will separate from the yolk, so please be careful..
- This shows what it looks like when making 4 eggs in a large pot (20cm diameter). Make sure the eggs don't touch each other..
- In the wintertime or if using L size eggs,cook for 1-2 minutes longer This is one of the 4 eggs cooked in a large pot..
- If there is not enough water, or the pot is too small for the number of eggs, or if the temperature of the hot water suddenly drops, the egg will become rather loose..
- If they aren't cooled enough, they will become too loose. The longer they are cooled, the more cohesive the onsen egg will be. Ice water is best if you have it..
- Hands-Off Version: Add the eggs to the hot water as detailed above, then leave the eggs in the water for 3 hours (until the hot water cools down). Take the eggs out and place them in the refrigerator. If you make them in the morning or noon, they will be ready in time for dinner..
- Try using onsen eggs to make simple, no-cream needed pasta carbonara. https://cookpad.com/us/recipes/152134-carbonara-without-heavy-cream.
Originally, these eggs were cooked at low temperature in actual water from hot springs in Japan. Slow cooking the eggs at low temperature, the egg gets poached inside the shell. The result is a firm yolk inside soft, milky egg whites. Crack open an egg, eat directly or serve over a bowl of hot rice. The eggs should be soft, gooey, creamy and f*cking delicious.