Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen in Japan.[1]
The egg has a unique texture in 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.[2] This special texture is the result of the egg yolk and egg white solidifying at different temperatures.[3]
The egg is poached within the shell and is served with the shell removed in a small cup together with a sauce of broth and soy sauce.
^"Onsen Tamago | Japan Blog - Tokyo Osaka Nagoya Kyoto". Japanvisitor.blogspot.com. 2010-01-13. Retrieved 2013-10-25.
^"Onsen Tamago (hot spring egg)". Norecipes.com. 2008-10-29. Retrieved 2013-10-25.
^"NOZAWA ONSEN Village | Hot Spring | Onsen-tamago (eggs boiled in hot spring water)". Nozawakanko.jp. Retrieved 2013-10-25.
Onsentamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters...
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