Japanese cuisine · Breakfast & Eggs

Onsen Tamago

An egg cooked at just under 70°C until the white turns creamy and the yolk stays soft, served in warm dashi-soy broth.

Ingredients · for 2 servings

• 4 eggs (room temperature)
• 1.2L water
• 150ml dashi
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 spring onion
• 1 tsp nori flakes

Instructions

1. Take the eggs out of the fridge 30 minutes before cooking – cold eggs crack in hot water and cook unevenly.
2. Bring 1L of water to a boil in a lidded pot, remove from the heat, and add 200ml cold water; the temperature will then sit at about 70°C.
3. Gently lower in the eggs, cover with the lid, and let them sit off the heat for 17–18 minutes, then briefly shock them in cold water.
4. Stir the dashi with soy sauce and mirin and warm it through without letting it boil; cut the spring onion into fine rings.
5. Carefully crack each egg at the tip and slide it into a small bowl – the white will be milky and creamy, and the yolk won't run.
6. Pour in the warm broth, sprinkle with spring onion and nori flakes, and spoon it up right away.