Easiest Way to Cook Yummy Onsen Tamago (Japanese-style "Poached" Eggs)

Onsen Tamago (Japanese-style "Poached" Eggs). Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work).

An onsen is a hot spring, plentiful in Japan which sits on the Ring of Fire. Often traditional hotels (ryokan) or public bathing facilitie s are built around onsen. In the context of this recipe, an onsen is a hot pool that can slowly cook eggs so that they are effectively soft boiled. You can have Onsen Tamago (Japanese-style "Poached" Eggs) using 2 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Onsen Tamago (Japanese-style "Poached" Eggs)

Prepare 2-4 of eggs.
Prepare 1 of medium, heavy pot.

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. Instead of regular soy sauce, I substituted banno-joyu, seasoned soy sauce.

Onsen Tamago (Japanese-style "Poached" Eggs) instructions

Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
Cover with lid and let sit for 10 minutes..
Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..

I love to have banno-joyu on hand for making a quick sauce for somen noodles, dressing vegetables, making ohitashi, or drizzling over tofu. Plus, it keeps for just about. I love poached eggs but there's something even cooler: Onsen tamago - an egg slow-cooked at a constant temperature that yields a custardy consistency that cannot be achieved by poaching - actually it's an inverted poached egg: the yolk is firmer than the white in this technique. The name hotspring eggs or onsen tamago is derived fromt he traditional Japanese method to prepare them by. In case you've missed your Japanese Food Reciped class, Gyudon (牛丼) or Beef Bowl is a popular quick meal in Japan.