Onsen tamago
Onsen tamago
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| Origin | |
|---|---|
| Alternative name(s) | Hot spring egg |
| Place of origin | Japan |
| Region or state | Japanese-speaking areas |
| Details | |
| Course served | Snack |
| Main ingredient(s) | chicken egg |
Onsen tamago (温泉卵 or 温泉玉子?) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan.[1] The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk.[2] The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies.[3] 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 70°C (158ºF) for 30 to 40 minutes. Crack open the shell and serve the egg in seasoned bonito dashi (Japanese stock) for breakfast, or in a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.
References
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