Onsen tamago

Onsen tamago (Japanese: 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]

Onsen Tamago
Onsen tamago
Alternative namesHot spring egg
CourseSnack
Place of originJapan
Region or stateJapanese-speaking areas
Main ingredientschicken egg
Nozawaonsen, Nagano
Miyanoshita Onsen
Hirayu onsen Takayama, Gifu

The egg has a unique texture in 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] This special texture is the result of the egg yolk and egg white solidifying at different temperatures.[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 (158 °F) for 30 to 40 minutes. The shell is cracked open and the egg is served 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
  1. "Onsen Tamago | Japan Blog - Tokyo Osaka Nagoya Kyoto". Japanvisitor.blogspot.com. 2010-01-13. Retrieved 2013-10-25.
  2. "Onsen Tamago (hot spring egg)". Norecipes.com. 2008-10-29. Retrieved 2013-10-25.
  3. "NOZAWA ONSEN Village | Hot Spring | Onsen-tamago (eggs boiled in hot spring water)". Nozawakanko.jp. Retrieved 2013-10-25.
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