Onsen egg

Very soft boiled eggs, a great topping for rice bowl dishes, salads, and many more

This recipe uses a rice cooker with water held at extended keep warm function. The hot water bath is perfect for making hot spring eggs.

Onsen Tamago is a slow cooked egg, cooked in its shell producing a lovely creamy perfectly cooked egg slightly similar to a poached egg. It is the pinnacle of egg cooking and you won’t taste a better prepared egg that is literally only one ingredient. This is a perfect addition to a Japanese curry, or served on a bowl of rice (‘don buri’ style)

Originally cooked in Japan’s hot springs (or onsen), these are the ultimate slow poached eggs.

Onsen tamago refers to eggs cooked gently in Japanese hot springs. They have delicate, custard-like egg whites and beautiful runny yolks. Paired with a dashi-based soy sauce, it's an incredibly light side that's also perfect for breakfast. Our recipe will show you how you can make onsen eggs at home with ease!

I already had a hands-off onsen egg recipe, but I wanted a recipe that would allow me to use the eggs right away, so I revised my original recipe. Apparently onsen eggs are the easiest to digest. The point is to wait for 1 minute before putting in the eggs. If you put them in too soon, the egg whites will stick a lot to the shell. Every household has different sized pots, but once you get the hang of how much water your pots hold, you can make a lovely onsen style soft-boiled eggs. Recipe by…

Onsen Tamago(温泉卵) is a famous side dish that you find at hot spring hotels and some restaurants such as Udon restaurants, soba restaurants, or even buffets at hotels.

Trying to sum up this simple dish in words is difficult, and actually seems pointless. This is simply a flavour explosion, so difficult to describe, and yet so easy to create at home.

Credit to @whatstormeats Japanese braised boar, onsen egg One of my go-to dishes when we go out for Japanese food is the unctuous, braised pork belly. It is gelatinous and rich, in a gorgeously sweet, salty sauce. It is sometimes served with a little dab of English mustard and I have been known to slurp […]