Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs! | Recipe) - Sakura Yubi

Onsen tamago (hot spring eggs, 温泉卵) are commonly made by boiling eggs in hot springs throughout parts of Japan, hence the name. They are similar to poached eggs in that they have creamy yolks, but onsen tamago are easier to make, and involve less clean-up.

There are different ways to prepare onsen tamago, but my recipe is foolproof.

I like to eat onsen tamago with a pinch of salt. They are ideal as a snack or side dish.

Delicious seasonings for onsen tamago include:
- Salt and pepper
- Concentrated liquid dashi (also called “shiro dashi”) (https://geni.us/1RRAYEP)
- Soy sauce (https://geni.us/KEexB29)

You can also add onsen tamago to a salad, or any dish of your choice.

🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
https://sakurayubi.com/onsen-tamago-hot-spring-eggs/

🔷Equipment
- 1 Pot
- 1 Ladle
- 1 Bowl

🔷Ingredients (4 eggs)
- 4 eggs
- water (The amount of water should be more than just enough to cover the top of the eggs.)

🔷Directions

- Add water to a pot and bring the water to a boil.

- Add refrigerated, cold eggs into the boiling water. Use a ladle to prevent cracks.

- Stop the heat and let it sit uncovered for about 13 minutes.

- While waiting for the eggs to get cooked, prepare cold water (room temperature or colder) in a bowl.

- Take out the eggs from the pot and transfer them to the cold water to let them cool for a few minutes

- Once the eggs have cooled, hold the egg in your hand and gently shake it.This will help separate the egg white from the egg shell. Without this step, the egg white may stick to the eggshell and not come out of the shell properly as you crack the egg.

- Crack the eggshell and take out the onsen tamago to serve. Enjoy!

🔷Recipe Notes

🔸When the eggs are super fresh, the egg white tends to stick to the eggshell. Eggs that are a few days older seem to have less of this problem.

🔸Gently shaking the egg before cracking it will help prevent the egg white from sticking to the eggshell.

🔸The optimal time for cooking the eggs in hot water will depend on the amount of water, the room temperature, the number of eggs, the material of your pot, etc. Adjust the time to your liking.

🔸STORAGE: Uncracked onsen tamago will last for 2-3 days in the fridge.
🔷 About Me

Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo.

My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji.

My website: https://sakurayubi.com/
Instagram: https://www.instagram.com/sakurayubi/
X: https://twitter.com/SakuraYubi

🔷 Music
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