Onsen Tamago. 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.

Traditionally, it's made by cooking the eggs in hot geothermal spa water. Onsen Tamago is a traditional soft-boiled egg that has runny egg Science behind Onsen Tamago. Before I talk about how the name of this boiled egg came about, I need to explain to you how you can. You can Cook Onsen Tamago using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Onsen Tamago

It's of Ingredients.
Lets Go Prepare 4 cup of water.
It's 1 tbsp of cornstarch.
It's 1 tbsp of water.
It's 2 large of 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 (Hot Spring Eggs) are poached or soft cooked eggs in warm water. They have a soft creamy consistency delicious eaten with rice or noodles. "Onsen" means "hot spring" in Japanese and "tamago" means "egg. Since Japan sits on top of a giant volcano, there are hot springs all over the place. Some of these hot springs happen to.

Onsen Tamago instructions

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..

Onsen tamago is a traditional Japanese delicacy made by slow-cooking eggs in baskets that are Traditionally, onsen tamago is consumed by placing the egg in an indentation in steamed rice and. Other Names 温泉玉子 hs_egg yusuke_(onsen_tamago) ゆすけ onsen_tamago hsegg. 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. Tamago Onsen (Onsen Tamago (Hotsprings Egg)) (usually referred to as simply Tama or Tama-chan) is a Hot Springs Turtle that, due to his popularity, serves as the unofficial animal mascot of the Love Hina series alongside Liddo-kun. Onsen tamago (Japanese: 温泉卵 or 温泉玉子 ) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot Onsen tamago.