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Onsen Tamago (温泉卵)

This is how to cook perfect Onsen Tamago at home. It can be relatively easy once you get the hang of it. When you have mastered my method, you can enjoy it at home with lots of different dishes.
Servings 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 Eggs ( around 58g~63g room temperature)
  • 1 litre Water to boil
  • 200 ml Tap Water
  • 1 bowl Ice

Easy Sauce for one egg

  • 1 tbsp Concentrated Fish Soup Stock
  • 1 tbsp Water

Instructions

  • Boil 1 Litre of water, once it has boiled take it off the heat and add the 200ml water (it will become around 65°- 68°). Using a large spoon add the eggs into the water, put on the lid. Leave it for 14 minutes (Depending on different conditions the time can vary 12 to 15 minutes).
    Add the eggs into the 65° water
  • Add the eggs into the hot water
  • Ready a bowl with cold water and ice in, after 14 minutes add the eggs into the bowl and leave it for 5-10 minutes, until the eggs have completely cooled down.
    add the eggs into the cold water
  • While the eggs are cooling down, make the sauce, mix fish soup stock and water, then crack the egg in to a bowl and enjoy :D
    onsen egg

Notes

  • The 1 Litre of water is only for 4 eggs. If you use more eggs you will require more water. The temperature will change though.
  • Tip: Gently shake the egg 3 times before cracking it open, this will stop the egg from sticking to the shell.
  • Course: Breakfast, Side Dish, Snack
    Cuisine: Japanese
    Keyword: egg