The temperature of the spring of water that is called ‘onsen’ varies from 25°C/77°F to 98°C/208°F. I’m so sorry you had to go through what I went through. Sign up for the free Just One Cookbook newsletter delivered to your inbox! Hope you enjoy cooking more Japanese food at home! There are many hot springs in Japan as it is a volcanic island. All 4 eggs were still clear with just the edges a bit cloudy… And the took was raw. I’m on the foothills in Colorado (so we’re pretty high up), which means our water will boil at a much lower temp than other places. Some of the egg white stuck to the shell in a thin layer vs plopping our with the rest of the egg. I don’t usually measure the temperature of the hot water like this, but I thought it might give you some ideas about how Onsen Tamago can be made. I totally agree – that could be the reason. This Onsen Tamago without a kitchen thermometer is just a hack for those who don’t have fancy equipment or don’t always cook at home. You always make it look so easy. Please read my disclosure policy for details. Today I’ll add another popular dish to the egg recipe collection, and it’s Onsen Tamago (温泉卵). I was really looking forward to have Onsen Tamago for our Sunday breakfast, but I made the mistake of not watching the video before, so after submerging the eggs in the water pot, I put it back on the stove and let it simmer for 17 minutes …!!! Thaks for sharin . Place a lid on and leave it for 25-30 minutes. So for this recipe, it only works if you follow the recipe (and use a similar thickness of pot – so heat won’t escape much). I’m guessing just trying to soft boil them is all I’ll be able to pull off by the looks of how cool the water is here. To make about 80°C/176°F hot water, mix 1000ml/4 cups of boiling water (100°C/212°F) and 250ml/1 cup of cold water chilled in the fridge for a couple of hours (4°C/39°F). Hi Marguerite! Considering both of our eggs are in the fridge (similar temp), only difference between mine and yours is the room temperature, the heat on stovetop, tap water temperature, and the saucepan (how well you can retain the heat. The time required to cook Onsen Tamago varies depending on the size of the egg as well. Hmm hard to tell what went wrong or what could cause your result. Thanks so much for trying this recipe. Hi Nami, I tried your Onsen Tamago recipe of today with one egg. I will try the 17 minute method of cooking and use the sauce receipe you provided. 5 minute is to cook the egg with residual heat. There are many ways to make the perfect onsen tamago, but this technique does not require a microwave, a thermometer, or any special cooking gadget. Crack open the egg shell and drop the egg into a small bowl. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Thank you! Make the perfect onsen tamago right at home! Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Is it possible that my cold water wasn’t cold enough to cool it and the temperature change from the fridge to the water was too drastic? Love the texture of the egg! hot spring egg, onsen tamago, soft boiled egg. 1. To reheat, take out the onsen tamago from the fridge to room temperature. If you need to make more or less eggs you need to increase or decrease the cooking time slightly. You’re thinking of chicken. Hi Kat! PS. I followed the directions pretty closely with 1000ml of boiling water and 200 ml of tap water: 4 refrigerated eggs at 17 minutes and then testing for 5 minutes. en plus ça à l’air trop bon ! Love your site Naggi and have tried a great number of your recipes, this one, I’ll pass. I definitely want to give this a try if I can get my hands on some really fresh eggs. For example, place it on top of Gyū-don (Japanese Beef Bowl), Pork Shabu-shabu Salad or even on Japanese Curry (Katsu Curry, Vegetarian Curry). ), Hi Lydia! – different pot and lid – different egg size (even though it can be both “large”). So it can be trial and error if these factors are quite different from my recipe. This recipe (without using thermometer) works perfectly when we have exactly same products and condition…. Mine could be more insulated if yours didn’t cooked enough. I tried it last night and am pretty happy with the first round. I will make this again and again! So I’m getting the feeling that I’m going to have to try to keep the water at a fairly consistent temp. Place it in 160 ºF(70 ºC) water for 10 minutes to warm up. If you use different size eggs or reduce/increase the number of eggs, it will not work as the water temperature will change. I used 600ml of water to heat up and 120ml of tap water to cool down. If you have just bought these eggs and made this recipe, it’s possible that your eggs were too fresh. I added a note about the pot size in the instructions. Prep Time includes the time to chill water in the fridge as well as taking the eggs from the fridge to room temperature. This place is called ‘Ogama’ (麻釜). You will need a small heavy-bottomed saucepan (I use 1.5 QT); the water … But I can’t laugh as I probably ate more when I was testing this recipe for the perfect cooking time… What else could I do… I didn’t want to throw away food…. I recommend eating only one at a time, no matter how tempting they may look. . The clear sauce is made of dashi stock, cooking sake, mirin, light soy sauce and a pinch of salt. By the way, while searching for something online I came upon this gadget, a yellow half-boiled egg cooker from Malaysia (http://bit.ly/2cdnwZT). Hi Tom! 5. Hi Chloe! Such a nostalgic dish! I have a pretty good idea of how long to cook both hard and soft boiled eggs, but it took years of asking others who live near me and playing around with temps to get it to work. Thanks for sharing the super helpful chart with us!! Is it possible it’s overcooked so it is more like hard boiled egg? Hi Nami, Thank you for your wonderful recipe. I get a lot of feedback from readers and I wanted to make a recipe that everyone can make using only things most people have… Thank you so much for reading my blog! You cant peel it for obvious reasons since the white is still runny. J’en ai essayé plusieurs et je vais vous livrer celle qui marche  pour moi. Thank you, Hi Elizabeth! Cooking/baking itself is already hard sometimes and to take the altitude into consideration… I would go nuts. I made this with two eggs and added them to soup and it was one of the best and most comforting breakfasts I’ve made myself in awhile! Votre adresse de messagerie ne sera pas publiée. The whites were stuck to the shells. Eat Onsen Tamago in the traditional way with a special dashi-based sauce. Yeah I agree. Hi Carol! )… I really hoped that people didn’t have to go through all that troubles…, Sorry yours are undercooked. Here's how you can make this delicious egg recipe at home. Read More…, Onsen Tamago (Japanese-style Soft-Boiled Egg). It’s funny, but to make this egg or boiled eggs, it’s easier to use a little bit older eggs (I remember reading somewhere that we should use the eggs in the fridge for at least a week) as shells come off nice and easy (You can probably google about it).

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