Japanese Onsen Tamago with a 17-Minute Hot-Water Rest
From the MolalaCook kitchen · 烘焙手記
Japanese Onsen Tamago with a 17-Minute Hot-Water Rest
日式溫泉蛋
Three eggs, a measured pan of boiling water and a splash of room-temperature water make soft Japanese onsen tamago.
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Hot-water rest17 min
HeatOff during rest
RecipeJapanese Eggs
Ingredients4 listed
Video length2:16
Before you begin
Serve over noodles so the loose yolk coats each bite. Use pasteurised eggs for this deliberately soft preparation.
Method 做法
01
Prepare the hot-water bath
Bring 800 ml water to a boil in a saucepan with a lid. Take it off the heat and add the 150 ml room-temperature water to lower the bath temperature.
See this stage at 0:23 →
02
Lower and rest
Gently lower the eggs into the water and cover. Leave off the heat for about 17 minutes, the time shown in the video. Keep the pan covered throughout.
See this stage at 0:45 →
03
Cool and serve
Lift out the eggs and transfer briefly to cold water. Crack the shells carefully and ease each egg into a bowl or over noodles. The white should be very tender and the yolk soft.
See this stage at 1:52 →
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Watch & bake along
Japanese Onsen Tamago with a 17-Minute Hot-Water Rest
✦Will a different pot affect the timing?+
The water volume and pan matter because the eggs cook in retained heat. Keep the same batch size when using the stated time.
Tools for this recipe
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