Onsen tamago refers to eggs cooked gently in Japanese hot springs. They have delicate, custard-like egg whites and beautiful runny yolks. Paired with a dashi-based soy sauce, it's an incredibly light side that's also perfect for breakfast. Our recipe will show you how you can make onsen eggs at home with ease!
In a saucepan, bring 6 cups of water to a boil. Remove the saucepan from the heat and add the remaining 1 cup of water.
Gently place the eggs into the hot water and cover the saucepan. Let the eggs sit for 18 to 19 minutes, then remove them from the hot water.
Let the eggs cool for about 5 to 10 minutes, or until comfortable to handle.
While waiting, combine the water, mirin, soy sauce, and hondashi powder into a saucepan. Over medium high heat, bring everything to a boil, then set aside until needed.
When the eggs are cool enough to handle, gently crack the egg into a serving bowl. Drizzle about 2 tablespoons of the seasoned dashi broth around the onsen egg and garnish with green onions.
Enjoy warm, room temperature, or cold, as a side or for breakfast! Leftover eggs can be stored in the fridge for up to 2 days.
Notes
Onsen tamago is essentially a soft, poached egg that is not cooked to FDA's recommendation of 165°F. It is not recommended for young children, the elderlies, and those that are immune comprised to consume undercooked eggs. Please refer to the post for photo references, tips, and FAQs!
Although a thermometer is not necessary, it does help keep the water's temperature accurate. After adding the eggs, it is most ideal if the water stays between 165°F to 175°F.