Perfect Onsen Tamago Recipe (Japanese Hot Spring Eggs)

By Sudachi · 45 min

Ingredients

Instructions

1. Measure 300 ml of cold water, chill it fully in the fridge, then bring 1500 ml of water to a rolling boil in a pot (a lid speeds this up).
2. Turn off the heat and add the chilled 300 ml of water to the pot.
3. Add the 4 cold eggs straight from the fridge. The water should be about 80 °C.
4. Cover the pot, move it off the stove and leave the eggs for 15 minutes with the lid on the whole time.
5. Take the eggs out and rest them in a bowl at room temperature for exactly 3 minutes (5 minutes in winter).
6. Meanwhile, prepare a bowl of ice-cold water.
7. After resting, put the eggs into the ice-cold water to stop the cooking, then leave them for 5–10 minutes before serving.
8. Microwave 2 tbsp dashi, ½ tbsp Japanese light soy sauce, 1 tbsp mirin and 1 tbsp water uncovered in a small bowl for 1 minute at 600 W. Serve warm or cooled.
9. Crack each egg into a serving bowl and add about 1 tbsp of sauce per serving.

Summarized from Sudachi's video. Watch it for the details.

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