Onsen tamago
Cuisine: Japanese
Onsen tamago is a Japanese hot-spring egg: hold water at 70°C for 25 minutes so the white stays curd-like and the yolk is warm and set. Serve with kombu soy sauce and scallions. Difficulty 3/5 (Intermediate). Ingredients and step-by-step instructions are below, with notes for home cooking.
3 / 5
★★★☆☆
72 kcal
Ingredients
Main ingredients
- Eggs
Essential tools
- Kitchen thermometer (preferably with a clip)
- Cup (no specific requirements, any cup will do)
Secondary ingredients
- Extra ingredients for garnish, optional
- Kombu soy sauce (a Japanese low-sodium soy sauce, used to season the onsen tamago)
- Scallions
Steps
Boiling the eggs
- Fill a pot with a certain amount of tap water, ensuring the water level covers the eggs by about 3 cm. Insert a thermometer into the water.
- Turn on the heat or induction cooker, gradually adjust the power or flame size so that the water temperature remains at 70°C.
- Place the eggs into the pot. The eggs should not overlap; they should all be at the bottom with space to move around.
- Maintain the current temperature for 25 minutes.
- Prepare a cup of ice water.
- Remove the eggs and immediately place them into the ice water. Wait for 3 minutes.
- Crack the eggs into a small bowl. The dish is complete.
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Notes
Onsen tamago originates from Japan. The egg white is semi-liquid and curd-like, while the yolk is warm and set, giving a smooth and delicate texture—the exact opposite of a soft-boiled egg. Eggs are rich in high-quality protein, lecithin, and various vitamins, making them very nutritious. To make this, you need a thermometer to keep the water temperature at 70°C. Although it requires some temperature control, the steps are simple, and it can be done in about half an hour with patience. Served with kombu soy sauce and chopped scallions, it is fresh and refreshing—an easy snack to make.
Estimated cooking difficulty: ★★★
Estimated calories: 72 kcal
Category: Onsen Tamago
Calculation:
- The amount of eggs is 1, calculated based on your appetite and the size of the pot.
Notes
- If using a mechanical thermometer (no power needed), the probe must be immersed at least 6 cm in water. If using a digital thermometer, there are no special requirements.
- A slightly thicker pot can be used to facilitate temperature control.
- Although 70°C for 25 minutes is sufficient to kill Salmonella, it is still best to eat less, or purchase certified pasteurized eggs for raw consumption.