Onsen Tamago means eggs cooked in hot springs. Onsen means ‘hot spring’ in Japanese. Onsen Tamago is a gorgeous egg dish commonly served as a breakfast item at hot springs hotels in Japan. The temperatures of the hot springs (ie below boiling point) are perfect for poaching these eggs so lightly that egg whites are soft and yolks are slightly hardened.
In this hot spring cooking method the eggs are ‘poached’ inside the shells. When ready, crack open cooked egg and gently slide it in a bowl of dashi/soy sauce mixture. You can garnish it with thinly chopped spring onions.
You can make Onsen Tamago at home using rice cooker. After rice is cooked, these rice cookers are switched to “keep warm” mode. Wrap egg in a paper towel and put it on top of cooked rice in the rice cooker and let it steam-cook at low temperature for about an hour. Always use fresh eggs to make Onsen Tamago or poached egg yolk is nicely surrounded by egg white.
In this hot spring cooking method the eggs are ‘poached’ inside the shells. When ready, crack open cooked egg and gently slide it in a bowl of dashi/soy sauce mixture. You can garnish it with thinly chopped spring onions.
You can make Onsen Tamago at home using rice cooker. After rice is cooked, these rice cookers are switched to “keep warm” mode. Wrap egg in a paper towel and put it on top of cooked rice in the rice cooker and let it steam-cook at low temperature for about an hour. Always use fresh eggs to make Onsen Tamago or poached egg yolk is nicely surrounded by egg white.
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