Onsen Tamago (温泉卵 : Hot Spring Eggs)

Onsen Tamago(温泉卵) is a famous side dish that you find at hot spring hotels and some restaurants such as Udon restaurants, soba restaurants, or even buffets at hotels.

One of our simple and classic side dishes is Onsen Tamago. I don’t know what other Japanese people think about Onsen Tamago, but for me, when I was a kid, Onsen Tamago was something you can only eat at ryokan(a type of traditional Japanese inn) with dinner or breakfast. It was a tasty dish for special occasions.

What does Onsen Tamago mean

Onsen means hot spring and Tamago means egg. So it is ‘hot spring egg’. It is different from boiled eggs because boiled eggs have a solid white but this Onsen Tamago has soft white and about 1/3 cooked yolk.  Onsen eggs are made by soaking them in hot water at a certain temperature. A lot of hot spring areas fulfill the temperature which is why this is served in a lot of Ryokan in Japan.

Where can I eat Onsen Tamago

As I mentioned earlier, Onsen Tamago is served in a lot of Ryokan even if they are not in hot spring areas. Because it is a symbol of Ryokan and so many people enjoy Onsen Tamago. Other areas where you might be able to find Onsen Tamago are Gyudon restaurants, Soba or Udon restaurants, and buffets at hotels. Nowadays there are tons of restaurants that have Onsen Tamago as a topping, so it is easy to find!

How to make Onsen Tamago

Until I tried to make it, it looked impossible, but in this recipe, you can make it without fail!

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Onsen Tamago

Yuka

Onsen Tamago(温泉卵) is a famous side dish that you find at hot spring hotels and some restaurants such as Udon restaurants, soba restaurants, or even buffets at hotels.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine Japanese

Servings 3 people

Ingredients

  

1x2x3x

• ▢ 3 eggs You can do only 1 or 2 eggs with as well!
• ▢ 1000 ml hot water
• ▢ 200 ml cold water

Instructions

 

• Prepare a pot and boil the 1000 ml of water. After boiling turn the heat off and move the pot off the heat.
• Add 200 ml cold water to the pot and add egg(s). Close the pot with a lid. Wait for 12 minutes!
• After 12 minutes, take egg(s) out and put in a bowl with cold water for 2-3 minutes.
• Take the eggs out from the bowl and crack the egg the way you normally would when cracking raw eggs into a bowl.

Author Yuka

Keyword egg

Course Appetizer, Side Dish

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