Onsen Tamago
A culinary marvel named after Japanese hot springs. The egg is slowly cooked in low-temperature water, resulting in an incredibly unique texture where the egg white is milky and softly set, while the yolk takes on the rich, dense consistency of a firm custard.
Ingredients
- 4 Large eggs room temperature
- 4 cups Water for boiling
- 1 cup Cold tap water
- 2 tbsp Mentsuyu concentrated noodle soup base
- 1 Green onion finely chopped
Instructions
- The Temperature Trick: Bring the 4 cups of water to a vigorous, rolling boil in a medium pot. As soon as it boils, immediately turn off the heat entirely and remove the pot from the burner. Pour the 1 cup of cold tap water directly into the boiling water to instantly drop the temperature to exactly 155°F – 160°F (68°C – 71°C).
- Cook the Eggs: Carefully and gently lower the room-temperature eggs into the hot water using a slotted spoon. Cover the pot tightly with a lid.
- Wait: Let the eggs sit completely undisturbed in the hot water for exactly 15 minutes (or 17 minutes for extra-large eggs). The slow, gentle heat will perfectly custardize the yolk while keeping the whites soft.
- Chill and Stop Cooking: Remove the eggs from the pot and immediately plunge them into a bowl of ice-cold water. Let them cool for 5 minutes to stop the cooking process.
- Serve: Crack the incredibly delicate Onsen Tamago directly into a small serving bowl (the soft whites and firm yolk will slip out easily). Drizzle a splash of Mentsuyu (or light soy sauce) over the egg and garnish with finely chopped green onions.
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