Onsen Tamago

Posted April 26th, 2011 in Food 4 Comments »

Onsen-tamago is like poached egg, but the egg is slowly cooked in hot water of about 65 – 75 ℃ until the egg white and yolk just set.  The name “onsen” means hot spring in Japanese, and as the name indicates, onsen-tamago is traditionally cooked in the hot spring.

Onsen-tamago is a typical breakfast menu in Japan.  When you stay at ryokan with hot spring, they usually serve this in the morning with rice, miso soup and other foods.  It’s eaten with sweet sauce made of dashi, soy sauce and mirin.  The egg white is not hard but cooked, and the yolk is paste-like.  You can also buy it from supermarkets and convenience stores.  It’s sold shell attached (looks just like a boiled egg), and comes with a sachet of sauce.

Why I’m writing about onsen-tamago is just because I have a craving for this. 🙂  I used the recipe for onsen-tamago (without onsen) from http://onsentamago.hoge2.info

  1. Boil 1 L of water in a pot.
  2. Once it comes to boil, turn off the heat.  Add 200ml of cold water and then eggs (eggs should be completely immersed in the water).   Place a lid, and wait for 15 minutes.

Ummm… it looks more like soft boiled egg :p  I think I left the egg in the water too long.  The yolk was just perfect to my liking though.

Just like poached egg, you can add it into salad, pasta, curry, udon, donburi … etc.

4 Comments on “Onsen Tamago”

  1. 1 bona said at 3:54 pm on April 26th, 2011:

    Onsentamago looks nice as well as udon.
    Very nice weather for it.

    Its nice to know someone who is very passionate about food.
    Please come to my blog if you got time:)

  2. 2 umepontarou said at 7:47 am on April 28th, 2011:

    Hi Bona,

    Thanks! I will do 😀

  3. 3 JamJam said at 3:31 pm on May 3rd, 2011:

    I tried making these eggs…and they were heavenly…the white so soft and evenly cooked, and the yolk barely set. I suppose if I put in too many eggs the heat would be lost too much. I wonder how many is the maximum for one litre of water?

    Now I want to make your puddings! Thank you :)!

  4. 4 umepontarou said at 8:02 pm on May 3rd, 2011:


    Oh, that’s good to know:) Thanks for the feedback!
    Ummm, probably around 5~6 eggs at one is the safe number, I think..

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