|Alternative names||Hot spring egg|
|Place of origin||Japan|
|Region or state||Japanese-speaking areas|
|Main ingredients||chicken egg|
|Cookbook: Onsen Tamago Media: Onsen Tamago|
Onsen tamago (温泉卵 or 温泉玉子?) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies. The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soy sauce.
The traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in a hot spring, with water that is approximately 70°C (158ºF) for 30 to 40 minutes. Crack open the shell and serve the egg in seasoned bonito dashi (Japanese stock) for breakfast, or in a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.
|Wikimedia Commons has media related to Onsen tamago.|
- "Onsen Tamago | Japan Blog - Tokyo Osaka Nagoya Kyoto". Japanvisitor.blogspot.com. 2010-01-13. Retrieved 2013-10-25.
- "Onsen Tamago (hot spring egg)". Norecipes.com. 2008-10-29. Retrieved 2013-10-25.
- "NOZAWA ONSEN Village | Hot Spring | Onsen-tamago (eggs boiled in hot spring water)". Nozawakanko.jp. Retrieved 2013-10-25.