Onsen Tamago (Hot Spring Eggs)

 


INGREDIENTS

  • 2 large eggs (at room temperature)
  • 1 green onion (thinly sliced)

Sauce


INSTRUCTIONS
 

  • Heat up a small saucepan of water (sufficient to submerge eggs) to approximately 168˚F to 170˚F (75˚C to 77˚C). At that temperature, you should see tiny bubbles in the water. Turn off the stove but leave the saucepan on the heated element.
  • Gently lower eggs with a ladle into the warm water. Do not cover saucepan. Set timer to 11 minutes.
  • After 6 minutes, water temperature would have dropped to about 166˚F (74˚C). Cover the saucepan with lid and continue to leave it on the heated element.
  • After 11 minutes, remove eggs with ladle into a bowl of cold water to stop the cooking.
  • Crack each egg into individual bowls. Drizzle with prepared sauce and garnish with sliced green onion over steamed rice.

Sauce

  • While eggs are poaching, prepare the sauce.
  • Combine water, dashi, mirin, and soy sauce in a small saucepan. Bring to a gentle simmer. Stir to mix. Turn off stove. Transfer to a serving dish.


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