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Onsen Tamago

A comforting bowl of silky soft-boiled eggs gently cradled in a warm broth with a creamy texture and subtle flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • Water enough to fill the pot
  • Salt for seasoning

Equipment

  • Medium-sized pot
  • Thermometer
  • slotted spoon
  • Small bowl
  • Timer

Method
 

  1. Fill a medium-sized pot with water and heat to 70°C (158°F).
  2. Gently lower the eggs into the water to avoid cracking.
  3. Cover the pot and set a timer for 15 minutes.
  4. Meanwhile, prepare a bowl of ice water to stop the cooking process.
  5. After 15 minutes, transfer the eggs to the ice bath and cool for 5 minutes.
  6. Carefully crack the eggs into a small bowl; the whites should be set and yolks runny.
  7. Season with salt and optionally drizzle soy sauce or dashi for extra flavor.
  8. Serve the Onsen Tamago warm as a side dish, on rice, or in soup.

Notes

Ensure the water temperature remains constant at 70°C (158°F) throughout cooking for the perfect creamy texture.