How to make onsen tamago - hot spring poached eggs 温泉卵の作り方 レシピ
Onsen tamago is a semi cooked egg which is traditionally slow cooked in the water of a Japanese "onsen" hot spring.
The egg has a unique texture in that the white has a light and delicate custard like texture and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk.
This uniqueness is created by using the difference between the temperature of which the egg yolk and egg white solidifies.
The egg is poached within the shell, with cooking time depending on the size of egg.
This is one of my favourite techniques within Japanese cuisine and as long as a few key steps are followed, the recipe should be a doddle.
These eggs will keep in the fridge for a few days and can be warmed before consuming or eaten cold. Perfect on toast, on curries, on rice bowls.......so so versatile!!!
Ingredients:
1.5 litres of water
300 ml of COLD tap water
3 - 4 medium sized eggs, straight from the fridge
1/2 Tbsp of soya sauce
small bowl of steamed rice
medium saucepan
a lid for the sauce pan (alternatively use aluminium foil)
COOKING TIMES (APPROXIMATELY)
small eggs for 10 minutes, medium eggs for 12 minutes and large eggs for 15 minutes.
http://twitter.com/CookingwithDai
https://www.facebook.com/Cookingwithchefdai/
https://www.instagram.com/cooking_with_chef_dai/
https://plus.google.com/u/0/b/104781285979817518566/104781285979817518566/videos/p/pub
https://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpg
Thanks for watching everyone!!!!!!!!
Видео How to make onsen tamago - hot spring poached eggs 温泉卵の作り方 レシピ канала Cooking with Chef Dai
The egg has a unique texture in that the white has a light and delicate custard like texture and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk.
This uniqueness is created by using the difference between the temperature of which the egg yolk and egg white solidifies.
The egg is poached within the shell, with cooking time depending on the size of egg.
This is one of my favourite techniques within Japanese cuisine and as long as a few key steps are followed, the recipe should be a doddle.
These eggs will keep in the fridge for a few days and can be warmed before consuming or eaten cold. Perfect on toast, on curries, on rice bowls.......so so versatile!!!
Ingredients:
1.5 litres of water
300 ml of COLD tap water
3 - 4 medium sized eggs, straight from the fridge
1/2 Tbsp of soya sauce
small bowl of steamed rice
medium saucepan
a lid for the sauce pan (alternatively use aluminium foil)
COOKING TIMES (APPROXIMATELY)
small eggs for 10 minutes, medium eggs for 12 minutes and large eggs for 15 minutes.
http://twitter.com/CookingwithDai
https://www.facebook.com/Cookingwithchefdai/
https://www.instagram.com/cooking_with_chef_dai/
https://plus.google.com/u/0/b/104781285979817518566/104781285979817518566/videos/p/pub
https://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpg
Thanks for watching everyone!!!!!!!!
Видео How to make onsen tamago - hot spring poached eggs 温泉卵の作り方 レシピ канала Cooking with Chef Dai
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![How to make ONSEN-TAMAGO (hot spring cooked eggs) 〜温泉卵〜 | easy Japanese home cooking recipe](https://i.ytimg.com/vi/FAqa3Oh1sUU/default.jpg)
![溫泉蛋/Onsen Eggs |MASAの料理ABC](https://i.ytimg.com/vi/BCTf5vZtdYc/default.jpg)
![POACHED EGGS | how to poach an egg (perfectly)](https://i.ytimg.com/vi/yifZtA3uF-E/default.jpg)
![GYUDON RECIPE (JAPANESE BEEF BOWL) - 牛丼 - COOKING WITH CHEF DAI](https://i.ytimg.com/vi/qV0OiBVT25I/default.jpg)
![how to make PERFECT Ramen Egg!](https://i.ytimg.com/vi/cugjqa-KFVM/default.jpg)
![Japanese Beef & Onsen Egg Rice Bowl - Marion's Kitchen](https://i.ytimg.com/vi/_wcKfq9XGVk/default.jpg)
![](https://i.ytimg.com/vi/Lku_ZD9NCxY/default.jpg)
![RICE SANDWICH ONIGIRAZU RECIPE - おにぎらずレシピ - COOKING WITH CHEF DAI](https://i.ytimg.com/vi/gRwwovpoosA/default.jpg)
![How to make Soft boiled egg♪(Onsen Tamago)](https://i.ytimg.com/vi/JI9lIG4FKlw/default.jpg)
![How To Make Hot Spring Egg (Japanese Onsen Tamago)](https://i.ytimg.com/vi/w6wzEEUekrg/default.jpg)
![Binging with Babish: Eggs Florentine from Frasier](https://i.ytimg.com/vi/34j9_tbM7og/default.jpg)
![3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre](https://i.ytimg.com/vi/NEhmNhrYp78/default.jpg)
![4 Levels of Eggs Benedict: Amateur to Food Scientist | Epicurious](https://i.ytimg.com/vi/UusmRYeekc0/default.jpg)
![How to Make Pork Shogayaki (Grilled Ginger Pork Recipe) 豚肉の生姜焼き 作り方レシピ](https://i.ytimg.com/vi/PNk4dG54OIs/default.jpg)
![BEEF "HAMBURGER" STEAK RECIPE - ハンバーグ - Salisbury Steak inspired](https://i.ytimg.com/vi/WMNSKNJuv_M/default.jpg)
![Hammond vs May: Who makes the best poached eggs?](https://i.ytimg.com/vi/78VNNEnEzMg/default.jpg)
![【小穎美食】荷包蛋不要直接下鍋煮,教你小竅門,簡單快捷零失敗,圓潤又漂亮](https://i.ytimg.com/vi/nstZVaEsnC8/default.jpg)
![My Favorite Breakfast: Tamago Gohan (It's Like Japanese Carbonara. Sorta.) | Kenji's Cooking Show](https://i.ytimg.com/vi/nrDLLhqUXdc/default.jpg)
![How to make Onsen Tamago / Hot spring egg おんせんたまご](https://i.ytimg.com/vi/zzuwiZLIAKY/default.jpg)
![How To Make Onsen Tamago (Recipe) 温泉卵の作り方 (レシピ)](https://i.ytimg.com/vi/oIxhFn_BVtg/default.jpg)