Onsen Tamago (Hot Spring Egg)

4 comments

1. Custardy and silky smooth, onsen tamago or “hot spring eggs” are one of my favorite parts of a traditional Japanese breakfast. The name comes from the fact that they were originally cooked in hot springs, which are just hot enough to cook the egg without fully setting it. This gives the egg a magical texture that slips into your mouth as a solid before dissolving into a pool of umami-rich dashi on your tongue. The easiest way to make them is to set a sous vide machine to 145°F and let the eggs cook for 45 minutes, but it’s also possible to make them in a pot or in a rice cooker. For the pot method, you just bring a pot of water to a boil and then add enough water to bring the temperature of the water down to about 180 F. Then you add the eggs and let them poach for 20 minutes. For the rice cooker, you just add boiling water to the rice cooker and cool it off with tap water to about 170 F. You add the eggs, set the keep warm function, and let the eggs cook for 25 minutes. Here’s a video explaining all the [times and temperatures](https://youtu.be/w6wzEEUekrg) if you need more details.

2. Soooo beautiful and yummy looking! I love love love your bowl! Where did u get it?

3. If you got a sous vide. The quick hack for these is 167F for 13 minutes. Take out immediately and run cold water over.

4. Would this work in a slow cooker? Like in a water bath in a slow cooker?