Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, onsen tamago. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Onsen Tamago literally means 'hot spring eggs' in Japanese. It refers to eggs that were originally prepared in Watch How To Make Onsen Tamago. Originally prepared in hot spring water in Japan.
Onsen Tamago is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Onsen Tamago is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook onsen tamago using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Onsen Tamago:
- Get Ingredients
- Get 4 cup water
- Make ready 1 tbsp cornstarch
- Prepare 1 tbsp water
- Make ready 2 large eggs
Speaking of Hot Spring Eggs (the Japanese name is Onsen Tamago), some people may confuse this dish with soft boiled eggs, but they are completely different for the following reason Onsen tamago (or onsen eggs), are whole eggs slowly cooked in warm water for a soft egg white Originally cooked in the warm waters of hot springs, onsen tamago eggs are silky on the outside, yet. Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water. They have a soft creamy consistency delicious eaten with rice or noodles. Other Names 温泉玉子 hs_egg yusuke_(onsen_tamago) ゆすけ onsen_tamago hsegg.
Instructions to make Onsen Tamago:
- Make a slurry of 1 tablespoon of water and 1 tablespoon of cornstarch. Mix well and set aside.
- In a small sauce pan, bring 4 cups of water to a boil.
- Once the water has come to a boil, remove from heat. Mix in the cornstarch slurry. Add the 2 eggs and cover with a lid. Allow to sit for 8 minutes.
- Remove eggs from the sauce pan with a slotted spoon and briefly rinse them in cold water. (Just enough so they are cool to the touch)
- Crack the eggs on the side of a bowl and split them apart. The whites and yolks should fall right into the bowl. (If the egg whites stick to the shell, don't worry, you can scoop them out with a spoon. They are still velvety)
- Congratulations! You just made your Onsen Tamago! Add them to your favorite dish or have them for breakfast or a snack. I like to put a couple dashes of light soy sauce and a sprinkle of noritamago furake. whispers …and then I spoon it over toast….but don't tell anybody. blush
- Cooks Notes: You may be wondering why we add cornstarch to the boiling water. Remember, we are trying to recreate the conditions of an Onsen (hot spring) which has an ambient water temperature of around 145°F. Since we are heating our water to boiling (212°F at sea level), we use the cornstarch to keep the heat from convecting into eggs too quickly.
- Cooks Notes: While a cooking time of 8 minutes works for me, it may not work perfectly for you. We live at 13 feet above sea level. If you are at a higher altitude, you probably will have to adjust the cooking time accordingly. Basically you will need to experiment. It would be great if folks could post their altitudes and cooking times on here to help others.
Heat a pot full of water and bring to a rolling boil. Do not cover with a lid. Traditionally, onsen tamago are eggs placed in a rope net and then dropped into a hot spring. Onsen Tamago (Poached egg in a soy dashi broth) - delectabilia. Summing up this simple dish in words is difficult.
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