How to Cook Onsen Tamago: Soft Japanese Hot Spring Eggs
By Lisa Bot | Published 26 April 2024
How To Cook Onsen Tamago
What Is Onsen Tamago?
Onsen Tamago is a simple, comforting dish from Japan. It features eggs cooked slowly until the whites are as soft as custard and the yolks are creamy.
The secret to Onsen Tamago is its cooking method, which uses the warm waters of Japan’s natural hot springs. This gives the eggs a unique texture, making Onsen Tamago a popular choice for breakfast in Japan.
Preparing To Make Onsen Tamago
To make perfect Onsen Tamago, you need to be ready with the right ingredients and a bit of patience. Start with large, cold eggs straight from the fridge. The size and chill of the eggs help manage the cooking temperature and affect how the eggs turn out.
You’ll also need water at two different temperatures: boiling and lukewarm. For the broth, which adds flavour to the eggs, you'll need mirin for sweetness, soy sauce for a savoury touch, and Hondashi powder as a quick alternative to traditional dashi broth.
If you like, you can garnish the dish with chopped green onions to add colour and a fresh taste.
Make sure you have a big container for the eggs, a thermometer for accuracy, and a slotted spoon to remove the eggs without breaking them.
Remember, controlling the water temperature and cooking time is crucial, just like the ingredients.
The Steaming Process: How To Cook Perfect Onsen Eggs At Home
Method 1: Simulate The Hot Spring In Your Kitchen
To make Onsen Eggs at home, start with a heavy pot that keeps heat well.
- Heat the water until it boils, then take it off the stove and mix in some cold tap water until it reaches the right temperature for soaking eggs.
- Put room-temperature eggs into the water. It's important to keep the water temperature steady, similar to a natural hot spring.
- Leave the eggs in the water for 12 to 20 minutes, depending on how soft or firm you want the yolks. Don’t hurry the process; patience is crucial.
- When they’re done, take the eggs out with a fine-mesh skimmer or ladle and put them in cold water to stop the cooking, keeping their texture just right.
Method 2: Use Modern Technology For Traditional Flavour
If you like using modern tools, an immersion circulator can help you make perfect Onsen Eggs. This device is great for keeping a water bath at a stable, low temperature, usually between 62°C and 68°C.
- Set up your immersion circulator in a container of water and wait for it to reach the right temperature.
- Then add eggs straight from the fridge.
- Let them cook for 45 to 50 minutes, depending on how you like the texture of the whites and yolks.
This method allows you to "set it and forget it," perfect for a relaxed morning or while you’re doing other things. It’s a great way to blend traditional tastes with modern convenience.
How To Eat Onsen Eggs
Traditional Ways To Serve Onsen Eggs
Enjoying Onsen Tamago in the traditional way means serving it with foods that complement its subtle flavours. Place the egg in a small bowl and pour warm, savoury dashi broth over it. This broth is flavoured with soy sauce and mirin and enhances the soft texture and rich taste of the egg.
Rice is a common side dish. Sometimes, the egg is placed right on top of a bowl of warm rice, allowing the yolk to mix slightly with the rice. Add chopped green onions or a bit of shredded nori seaweed for extra flavour and a splash of colour. This makes the dish not only tasty but also visually appealing.
At a traditional Japanese breakfast, you might also find Onsen Tamago served with grilled fish, pickled vegetables, and miso soup. These foods together create a light, satisfying meal that showcases the simplicity and elegance of Japanese cooking.
Creative Ways To Serve Onsen Tamago
You can also get creative with how you serve Onsen Tamago. For example, try placing the egg on avocado toast. The creamy yolk adds a rich touch to this popular breakfast. Or, put an Onsen Tamago in a warm croissant with a bit of truffle oil for a luxurious brunch item.
Onsen Tamago goes well in salads too. Place the egg on mixed greens for a contrast between the creamy egg and the crisp vegetables. Add a drizzle of spicy sriracha or chilli oil to give the dish a bit of heat.
For something different, serve Onsen Tamago with roasted sweet potatoes, quinoa, or even on top of a hot pizza. These unusual pairings create a visually interesting dish and a mix of textures and flavours with every bite.
If you're in Sydney, my favourite restaurants to experience Onsen Eggs are:
Tips To Make Perfect Onsen Eggs
Getting The Temperature Right
To get the smooth texture of Onsen Eggs, it’s important to control the temperature precisely.
If your eggs turn out too firm, your water might have been too hot. Next time, add more room temperature or cool water to lower the temperature a bit.
If your eggs are too runny, the water might not have been warm enough. Make sure the boiling water cools down properly before you add the eggs.
Using a thermometer can really help you get this right. Also, keep the eggs cold from the fridge to help achieve the right water temperature. Getting this balance right takes a bit of practice, but it leads to perfectly smooth Onsen Egg.
Timing Is Key
Timing is as important as temperature when making Onsen Tamago.
If you like the whites firmer but the yolk still runny, keep the eggs in the water for about 12 minutes. If you prefer softer yolks, leave them in for less time.
Remember, eggs keep cooking a bit even after you take them out of the water. To stop the cooking at just the right moment, move them to an ice bath or run cold water over them right away.
If your eggs end up overcooked, with hard yolks and rubbery whites, reduce the time they spend in the hot water next time. If they’re undercooked, with whites that haven’t set, they need a couple more minutes in the water.
Finding the perfect timing might take a few tries, but keep an eye on the clock, and you’ll get there.
FAQs
How Do I Store Leftover Onsen Eggs?
Keep any leftover Onsen Eggs in the fridge. Put them in an airtight container and cover them with cold water. They will be good for about two days. When you want to eat them again, you can warm them up in some warm water or just eat them cold.
Can You Make Onsen Eggs In Advance?
Yes, you can definitely prepare Onsen Eggs ahead of time. After cooking, cool them quickly in cold water. Then, store them in the fridge for up to two days. When you’re ready to serve them, just warm them up gently in warm water.
