Onsen Tamago (Softly Cooked Egg). Onsen means hot springs, and tamago means eggs in Japanese. Why is the name "hot springs eggs"? Therefore, if we maintain the cooking water to be at.

Onsen tamago (Japanese: 温泉卵 or 温泉玉子) is a traditional Japanese low temperature egg which is slow cooked in the hot waters of onsen in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm. Originally prepared in hot spring water in Japan, this delicious egg recipe with soft silk egg whites and custard like yolk is easy to make at home. You can have Onsen Tamago (Softly Cooked Egg) using 2 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Onsen Tamago (Softly Cooked Egg)

Prepare 1 of Egg.
It's 1 tablespoon of Water.

Onsen Tamago is a traditional soft-boiled egg that has runny egg white on the outside and hard egg yolk inside Because the eggs are boiled in onsen, it is called Onsen Tamago. Heat a pot full of water and bring to a rolling boil. Do not cover with a lid. Hot Spring Eggs are a traditional method of boiling eggs in the hot springs of Japan.

Onsen Tamago (Softly Cooked Egg) step by step

Place about 1 tablespoon of cold water in a small bowl. Carefully place Egg in the water. *Note: Just in case of an accident, it is a good idea to cover the bowl with a small plate or paper towel..
Cook in the microwave at 500 to 600W for 50 to 60 seconds..
*Note: Every microwave is different. Cooking time depends on the power, the size of the Egg and the temperature of the Egg and Water. Find out your best setting and timing..

When you break open the eggshell, the cooked egg will 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. A perfectly poached egg inside its shell, soft-cooked eggs have a solid yolk with soft, creamy whites. In Japan, 'Tamago' is the word for 'egg', whereas 'Onsen' refers to the hot geothermal springs throughout the country. Those temperature-stable hot springs supply the perfect level of heat for. Those eggs, literally called "Onsen Tamago (温泉卵)", are usually put into a mesh basket and cooked through by the use of the middle to high temperature of Specifically, the egg white is softly set, while the egg yolk has a custardy texture.