Onsen Tamago

Onsen tamago
Alternative names	Hot spring egg
Course	Snack
Place of origin	Japan
Main ingredients	chicken egg
Media: Onsen Tamago

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 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 of an uncooked yolk.^[2] This special texture is the result of the egg yolk and egg white solidifying at different temperatures.^[3]

The egg is poached within the shell and is served with the shell removed in a small cup together with a sauce of broth and soy sauce.

Preparation[edit]

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 70 °C (158 °F) for 30 to 40 minutes. After cooking, the shell is cracked open and the egg is served in seasoned bonito dashi (Japanese stock) for breakfast, or with a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.^[4]

References[edit]