Onsen Tamago may sound fancy but it is really just poached egg. It came about when the Japanese coddled eggs in hot springs, thus the name, hot spring eggs. Cooking in water below boiling point gives the egg a solidified yolk and runny egg white. I love it because the soft yolk has bite while the white is silky like tofu. It has more texture than a soft boiled egg and is easier to cook compared to a poached egg.
Onsen Tamago (Hot Spring Eggs)
6 chicken eggs
1 cup dashi stock
1 tbsp mirin
1 tbsp shoyu
chopped green onion
Wash the eggs clean. If the eggs are refrigerated, bring back to room temperature first. Boil water in a pot with lid up to a temperature of 80°C then turn off the flame. Make sure there is enough water to cover the eggs completely. Put eggs into the pot in a single layer and cover for 10 to 15 minutes. Remove eggs from pot, put them into cold water to cool.
Put dashi stock, mirin and soy sauce into another pot. Bring the mixture to a boil and the broth is done.
Cracked the eggs into individual bowls and pour the broth over the eggs. Garnish with chopped green onion
If you don't have a thermometer like me, you may have the get the water temperature right through trial and error. For me, I turn off the flame when the water starts to simmer.
To get the egg white to surround the yolk (like a poached egg), use fresh eggs. The eggs I used in the photograph were more than a week old and the whites thinned out. I was a bit heavy handed when pouring the broth onto the egg and as a result the yolk separated from the white. The eggs still tasted yummy, just not so pretty.
For greater authenticity and taste, use bottled mineral water to cook the eggs. Eating in the hot tub is optional : )