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Delicious Onsen Tamago Recipe: A Warm Japanese Egg Delight

Onsen Tamago

A traditional Japanese dish featuring perfectly cooked soft-boiled eggs with a creamy yolk, ideal for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Onsen Tamago
  • 4 large eggs fresh
  • Water
  • Ice

Equipment

  • Pot
  • Slotted Spoon
  • Ice Bath

Method
 

  1. Step 1: Fill a pot with water and bring it to a temperature of 70°C (158°F).
  2. Step 2: Gently lower the eggs into the pot using a slotted spoon.
  3. Step 3: Allow the eggs to cook in the water for 13-15 minutes.
  4. Step 4: Carefully remove the eggs from the pot and transfer them to an ice bath.
  5. Step 5: Let the eggs sit in the ice bath for about 5 minutes.
  6. Step 6: Crack the eggs open and serve.

Notes

Store leftovers in the refrigerator for up to 2 days in their shells.