Onsen Tamago – “Hot Spring” Eggs with runny yolks and barely set whites
Onsen Tamago – “Hot Spring” Eggs with runny yolks and barely set whites
by Served_With_Rice
1 Comment
Served_With_Rice
Historically, some Japanese people would cook their eggs by leaving them in hot springs. The result is an egg that has been poached in its own shell, in water that never boils. With barely-solid egg whites and a still runny yolk, Onsen Tamago straddle the line between side dish, garnish and sauce.
It’s easy to make, and it keeps well in the fridge. Use it to upgrade rice bowls, noodles or salads. Use it as a dip for breadsticks, or a topping for toast. Serve it on its own in a bowl with a dash of soy sauce and a sprinkle of scallions as a snack.
Think of it as a readily available, instant upgrade for any savoury meal!
* 3 parts boiling hot water * 1 part room temperature water * Eggs
**Instructions** 1. Boil 3 parts water. Mix in 1 part room temperature water and switch off the heat. 2. Put eggs in and cover. Take them out after 15 minutes. 3. Serve immediately, or let them cool down and keep in the fridge.
Alternatively, sous vide the eggs at 63C/145F for about 60 minutes.
1 Comment
Historically, some Japanese people would cook their eggs by leaving them in hot springs. The result is an egg that has been poached in its own shell, in water that never boils. With barely-solid egg whites and a still runny yolk, Onsen Tamago straddle the line between side dish, garnish and sauce.
It’s easy to make, and it keeps well in the fridge. Use it to upgrade rice bowls, noodles or salads. Use it as a dip for breadsticks, or a topping for toast. Serve it on its own in a bowl with a dash of soy sauce and a sprinkle of scallions as a snack.
Think of it as a readily available, instant upgrade for any savoury meal!
Full recipe: [https://servedwithrice.com/onsen-tamago-hot-spring-eggs/](https://servedwithrice.com/onsen-tamago-hot-spring-eggs/)
**Ingredients**
* 3 parts boiling hot water
* 1 part room temperature water
* Eggs
**Instructions**
1. Boil 3 parts water. Mix in 1 part room temperature water and switch off the heat.
2. Put eggs in and cover. Take them out after 15 minutes.
3. Serve immediately, or let them cool down and keep in the fridge.
Alternatively, sous vide the eggs at 63C/145F for about 60 minutes.
Enjoy!