The only requirement is to use 4 large eggs. If you follow my recipe precisely, you should be able to achieve perfect onsen tamago as the final result. Not required to soak eggs in iced water after cooking, in case you don’t have ice cubes handy.Some recipes require eggs to be “room temperature”, but the “room” temperature could be different depending on where you live. Requires just a stove and pot (which I hope everyone has in their kitchen).Here are the highlights of this technique: There are many ways to make the perfect onsen tamago, but this technique does not require a microwave, a thermometer, or any special cooking gadget. Therefore, if we maintain the cooking water at 149-154☏ (65-68☌) for 30 minutes, we’ll get a perfect spherical poached egg, creamy and silky on the outside and firm on the inside. Egg yolks solidify at 158☏ (70☌) and egg whites solidify at 176☏ (80☌). We can achieve this special texture because egg yolk and egg white solidify at different temperatures. It’s basically the complete opposite of soft-boiled eggs, which are firm whites and soft egg yolk. While the whites are soft and silky, the yolk comes out firm but retains the color and creamy texture of an uncooked yolk. What’s so special about these eggs? These eggs are perfectly poached inside its shell. Why is the name “hot springs eggs”? Originally, eggs prepared this way were slow-cooked in Japan’s warm hot springs water. Onsen means hot springs, and tamago means eggs in Japanese. Today I’ll add another popular dish to the egg recipe collection, and it’s Onsen Tamago (温泉卵). In the past, I’ve shared some popular Japanese egg recipes on Just One Cookbook such as Omurice, Tamagoyaki, and Ramen Egg (Ajitsuke Tamago). Here’s how you can make this delicious egg recipe at home.

It refers to eggs that are slowly cooked in hot spring water to create silky egg whites and custard-like yolk. Onsen Tamago literally means “ hot spring eggs“ in Japanese.

Set timer for 1 hour 17 minutes