Onsen Tamago (Japanese hot Spring Eggs)

Updated at: Fri, 30 Aug 2024 00:34:35 GMT

Step 1

Measure out 300 ml cold water and place it in the refrigerator. It should be fully chilled before you start (about 10°C/50°F). Once chilled, add 1500 ml water to a pot and bring to a rolling boil. (Tip: Heating with a lid will speed up the process.)

Step 2

Once the water is thoroughly boiling, turn off heat and add the cold water from the fridge.

Step 3

Immediately add 4 eggs straight from the fridge. At this point the water should be about 80 °C (176 °F).

Step 4

Place a lid on top and set a timer for 15 minutes.

Step 5

Remove the eggs and rest in a bowl at room temperature for exactly 3 minutes (5 minutes in winter). Use a timer to ensure accuracy. While you wait, prepare a bowl of ice cold water.

Step 6

Once rested at room temperature, pour ice-cold water into the bowl to halt the cooking process and stop them from cooking any further. Rest for 5-10 minutes, this will help them come out cleanly before serving.

Step 7

Combine 2 tbsp dashi stock, ½ tbsp light soy sauce, 1 tbsp mirin and 1 tbsp water in a small microwavable bowl. Microwave uncovered for 1 minute at 600W. The sauce can be served warm or cooled depending on preference

Step 8

Crack the egg into a serving bowl and add about 1 tbsp of sauce for each serving. Enjoy!

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