Recipe: Delicious Hot Spring Eggs (Onsen Tamago)

Recipe: Delicious Hot Spring Eggs (Onsen Tamago) Delicious, fresh and tasty.

Hot Spring Eggs (Onsen Tamago). 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 Watch How To Make Onsen Tamago. Originally prepared in hot spring water in Japan, this delicious egg recipe with soft silk egg whites and.

Hot Spring Eggs are a traditional method of boiling eggs in the hot springs of Japan.

When you break open the eggshell, the cooked egg will slide out Speaking of Hot Spring Eggs (the Japanese name is Onsen Tamago), some people may confuse this dish with soft boiled eggs, but they are completely.

Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water.

You can cook Hot Spring Eggs (Onsen Tamago) using 2 ingredients and 4 steps. Here is how you cook it.

Ingredients of Hot Spring Eggs (Onsen Tamago)

1. You need of egg (as many as you want).

2. Prepare of water.

They have a soft creamy consistency delicious eaten with rice or noodles.

Onsen , in Japan, refers to the hot geothermal springs throughout the country, as well as to the spas where visitors can bathe in them; tamago , meanwhile, is the word for "egg." It so happens that those temperature-stable spa waters have just about the perfect level of heat for making soft-cooked eggs.

Hot spring eggs may be eaten as a topping on rice.

Or with some soba sauce and a sprinkle of spring onions.

Hot Spring Eggs (Onsen Tamago) instructions

1. Pour some water into a saucepan. Heat it until it comes to a boil..

2. Place some eggs in the saucepan and turn the heat off..

3. Leave the eggs for 15 minutes without a lid..

4. Soak the eggs in cold water..

I love how the egg falls out of the shell, in one piece. "Onsen" means "hot spring" in Japanese and "tamago" means "egg.

Since Japan sits on top of a giant volcano, there are hot springs all over the place.

Onsen tamago (Japanese: 温泉卵 or 温泉玉子) is a traditional Japanese low temperature egg which is slow cooked in the hot waters of onsen in Japan.

The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm.

Egg (as many as you want), water.