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 4servings
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 25 minutesmins
Ingredients
4Eggs ( around 58g~63g room temperature)
1litreWater to boil
200mlTap Water
1bowlIce
Easy Sauce for one egg
1tbspConcentrated Fish Soup Stock
1tbspWater
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).
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.
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
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.