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We hope you got benefit from reading it, now let’s go back to onsen tamago (japanese-style "poached" eggs) recipe. You can cook onsen tamago (japanese-style "poached" eggs) using 2 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Onsen Tamago (Japanese-style "Poached" Eggs):
- Use 2-4 eggs
- Take 1 medium, heavy pot
Instructions to make Onsen Tamago (Japanese-style "Poached" Eggs):
- Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter.
- When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water.
- Cover with lid and let sit for 10 minutes.
- Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want.
Onsen tamago, a softly cooked egg in flavorful soy broth, is a popular breakfast item in Japan. Traditionally, it's made by cooking the eggs in hot geothermal spa. Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water. They have a soft creamy consistency delicious eaten with rice or noodles. The egg is poached within the shell and is served with the shell removed in a small cup together with a sauce of broth and soy sauce.
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