Attempted onsen tamago. It tasted delicious, but where did I go wrong 😭

10 comments

1. Here’s the [recipe](https://www.justonecookbook.com/onsen-tamago/) I used. Pretty much followed it to a t, but maybe I didn’t put them in the ice bath for long enough? Maybe it wasn’t cold enough? Maybe I should’ve cooked them slightly longer?

2. Were they really fresh eggs? I find that older eggs have looser whites.

3. I use Just One Cookbooks method.
   https://www.justonecookbook.com/onsen-tamago/

4. I would say… too much onsen?

5. This is how Singapore does their half boiled eggs for their local breakfast. Delicious anyway 🙂

6. The easiest way to make them is in a coffee maker

7. bring a pot of water to the boil. turn off the heat. drop in the egg. let it sit for fifteen minutes. crack on rice and enjoy.

8. I’m sure you did, but I’ll ask anyway: did you let them rest for at least 5 mins after the 17-min bath? With mine, I do let them sit long enough, at least 10 mins, and yah, the store-bought eggs typically would have outer loose whites.

   I also have them at a higher temperature via sous vide, so maybe play with your trials and tilt the hot:cool ratio towards a higher temp? I did run a few trials and ended up with an onsen egg data table….😁

9. I think you need to find a hotter hot spring.

   Really! The various proteins in eggs denature and coagulate at different, specific temperatures. Unlike many chemical reactions, just increasing time at a lower temperature just doesn’t seem to work with eggs.

   I’d experiment with gradually increasing temperatures until you get a texture that you like. FWIW, Kenji Lopez-Alt wrote an [article on sous vide eggs](https://www.seriouseats.com/sous-vide-101-all-about-eggs) that’s worth reading.

10. Looks legit!