29min 4 ppl
Onsen Tamago
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 5 steps
Medium: 31–60 min or 7–12 steps
90 kcalper person
Protein 7g
Carbs 1g
Fats 6g
About this dish
Eggs held at a low, steady temperature until the white barely sets to a soft custard and the yolk stays warm and runny. Named for the hot-spring baths the technique imitates.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Spring onionsfinely sliced, to serve1
Dairy & Eggs
- Eggsat room temperature4
Dried Goods
- Waterfor the water bath2000 ml
Oils & Condiments
- Soy sauce20 ml
- Mirin10 ml
Utensils
- Large saucepan
- Slotted spoon
- Mixing bowl
Method
1
Bring the water to the boil in a large saucepan, then take it off the heat and let it stand for 2 minutes so it settles at around 70°C.
Approx. 4 minutes
2
Lower the eggs gently into the water using a slotted spoon, cover the pan, and leave them completely undisturbed for 20 minutes, topping the pan with a lid to hold the temperature.
Approx. 20 minutes
3
Meanwhile, stir the soy sauce and mirin together in a small bowl to make a light dipping sauce.
Approx. 2 minutes
4
Lift the eggs out with the slotted spoon and crack each one into a small bowl so the soft white and runny yolk slide out together.
Approx. 3 minutes
5
Spoon a little of the soy and mirin sauce over each egg and scatter with sliced spring onion to serve.
Approx. 2 minutes
