How to Make Silky Onsen Tamago Eggs

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Put 4¼ cups (1 L) water in a small, heavy-bottomed saucepan that holds the eggs fully submerged. Cover and bring to a boil.
2. Once boiling, turn off the heat and move the pan to a hot pad. Take out 4 large refrigerated eggs (50 g each without shell).
3. Add ¾ cup (200 ml) cold tap water, colder than room temperature, to the hot water and stir. The water should be about 180°F (82°C).
4. Lower the cold eggs one at a time into the water with a fine-mesh skimmer. Cover immediately and set a timer for 17–20 minutes: 17 minutes for runnier yolks, 20 minutes for creamier yolks. At 20 minutes the water should be about 154°F (68°C).
5. Meanwhile, combine ¼ cup dashi, ½ Tbsp mirin, 1½ Tbsp soy sauce and 2 Tbsp katsuobushi in a small saucepan. Bring to a boil, then turn off the heat and strain through a sieve.
6. Lift the eggs out one at a time and rest them for 5 minutes, as they keep cooking from residual heat.
7. Slice the green onion thinly and set aside.
8. Serve warm or at room temperature: crack an egg into a small bowl, pour the sauce over it and garnish with the green onion.

Summarized from Just One Cookbook's video. Watch it for the details.

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