Onsen tamago

Onsen tamago is a cherished traditional Japanese delicacy, created by cooking eggs at a low temperature. Historically, these eggs were gently cooked in the naturally hot waters of Japan's onsen hot springs. The allure of onsen tamago lies in its distinctive texture: the egg white transforms into a delicate, custard-like consistency, while the yolk remains firm yet retains the creamy texture and hue of a raw yolk. This phenomenon occurs because the yolk and white solidify at different temperatures.

To prepare onsen tamago, the eggs are typically poached within their shells. Once cooked, the shells are removed, and the eggs are presented in small cups accompanied by a savory sauce made from broth and soy sauce. Traditionally, the eggs are placed in mesh nets and submerged in hot spring water at approximately 70°C (158°F) for 30 to 40 minutes. Upon cracking open, the egg is often served in seasoned bonito dashi for breakfast or with a light sauce made from mirin, dashi, and soy sauce, and garnished with chopped spring onions.