Onsen Tamago (Japanese-style "Poached" Eggs). Onsen means hot springs, and tamago means eggs in Japanese. 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.

The result is similar to 'Poached Egg' but the yolk is cooked more than white just like 'Onsen Tamago'. The best thing of this method is time. Onsen Tamago is a slow cooked egg, cooked in its shell producing a lovely creamy perfectly cooked egg slightly similar to a poached egg. You can cook Onsen Tamago (Japanese-style "Poached" Eggs) using 2 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Onsen Tamago (Japanese-style "Poached" Eggs)

You need 2-4 of eggs.
Prepare 1 of medium, heavy pot.

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. If you stay at a hot spring resort in Japan, you may well be served an onsen tamago (hot spring egg) for breakfast or dinner. This something like a poached egg, but a Japanese Style.

Onsen Tamago (Japanese-style "Poached" Eggs) step by step

Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
Cover with lid and let sit for 10 minutes..
Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..

A lot of people enjoy the style egg with many Japanese Style Dishes. Crack open the egg and you should have a Japanese Onsen. Japanese Soft-Cooked Eggs (Onsen Tamago) - Instant Pot Recipes. A perfectly poached egg inside its shell, soft-cooked eggs have a solid yolk with soft, creamy whites. Onsen tamago is a Japanese egg cooking method that originally involved eggs being placed in a hot spring (onsen) for slow-cooking.