Onsen Tamago (Japanese Hot Spring Egg)

Name: Onsen Tamago (Japanese Hot Spring Egg)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4¼ cups water ((1 L)); 4 large eggs (50 g each w/o shell) ((refrigerated; DO NOT use more than 4)); ¾ cup tap water ((200 ml; colder than room temperature)); ¼ cup dashi (Japanese soup stock); ½ Tbsp mirin; 1½ Tbsp soy sauce; 2 Tbsp katsuobushi (dried bonito flakes) ((skip for vegetarian)); green onion/scallion

Instructions

Prep:10minCook:20min

Onsen Tamago, or “hot spring eggs“ in Japanese, are slowly poached in the shell in hot spring water. This creates the most luxurious, silky egg whites and custard-like yolks. Learn how to make this delicious, easy recipe at home with my foolproof method.

Updated at: Tue, 16 Sep 2025 04:02:37 GMT