Onsen tamago


Onsen tamago is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan.
The egg has a unique texture in that the white tastes like a delicate custard and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk. This special texture is the result of the egg yolk and egg white solidifying at different temperatures.
The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soy sauce.

Preparation

The traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in a hot spring, with water that is approximately for 30 to 40 minutes. The shell is cracked open and the egg is served in seasoned bonito dashi for breakfast, or in a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.