Onsen tamago is a traditional Japanese boiled egg which is originally slow cooked in the water of Onsen hot springs in Japan
. The egg has a unique texture that the white tastes like a delicate custard (milky and soft)
and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies. 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.
General Preparation of Onsen Tamago
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 (158ºF) 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.