How to Make – Gooey, Velvety Onsen Eggs
Onsen tamago always reminds me of cozy après-ski dinners after a day of snowboarding in Japan. These little balls of gooey deliciousness are traditionally cooked in natural hot springs, where temperatures ranging between 68-70 degrees celsius ensure a velvety yolk surrounded by runny egg white. When cracked over hearty dishes such as stir-fried rice or sukiyaki, these gooey eggs turn any dish silky and smooth.
Making onsen eggs is super easy – the key really is in controlling the temperature of the water. Without a sous vide machine (or an actual appropriately-temperatured onsen), the next best thing is to use corn starch to control the temperature. When cracked into a pool of sweet soy and mirin, and sprinkled with garlicky green scallions, these silky tamagos can help embellish any meal. We hope you enjoy this as much as we do!
What you’ll need (makes 2-4):
- 2-4 raw eggs
- 4 cups water
- 1 tbls corn starch
- 1 tbls water
For the Sauce (optional)
- 1 tbls sweet, light soy sauce
- 1 tbls mirin
- chopped green scallions
Prep time: 5 minutes
Cook time: 8 minutes
Measure out 1 tbls of corn starch, and mix it with an equal part of water. Set aside
Bring 4 cups of water to a boil. Make sure you are using a pot that allows the water to fully cover the eggs.
Once the water has come to a boil, take it off the heat. Mix in the corn starch concoction and carefully place the raw eggs inside the hot water. Clamp on the lid and allow the eggs to sit in this hot bath for 8 minutes.
After 8 minutes, remove the eggs from the hot water and immerse them in cold water for a few minutes before serving. Crack over dishes or in a little cup with a dash of mirin and sweet light soy. Garnish with spring onions and enjoy!