Onsen tamago

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Onsen Tamago
Onsen tamago at minshuku Korakuen, Nagano by Blue Lotus.jpg
Onsen tamago
Alternative names Hot spring egg
Course Snack
Place of origin Japan
Region or state Japanese-speaking areas
Main ingredients chicken egg
Hirayu onsen Takayama, Gifu

Onsen tamago (Japanese: 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.[1] The egg has a unique texture in 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.[2] This special texture is the result as egg yolk and egg white solidify at different temperatures.[3] 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.

Preparation[edit]

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 (158 °F) 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.

References[edit]

  1. ^ "Onsen Tamago | Japan Blog - Tokyo Osaka Nagoya Kyoto". Japanvisitor.blogspot.com. 2010-01-13. Retrieved 2013-10-25.
  2. ^ "Onsen Tamago (hot spring egg)". Norecipes.com. 2008-10-29. Retrieved 2013-10-25.
  3. ^ "NOZAWA ONSEN Village | Hot Spring | Onsen-tamago (eggs boiled in hot spring water)". Nozawakanko.jp. Retrieved 2013-10-25.