Onsen Tamago Soft-boiled Egg

The egg yolk is almost hard but the white remains soft. It is also called "hot spring egg" because originally boiled in hot spring water.

Onsen Tamago Soft-boiled Egg
Photographed by Manao Okamoto


Recipe by
Makiko Oda

Easy

Eggs

80kcal

3minutes

Calorie count is for a piece

Ingredients (Serves 1)

  • 1 soft-boiled egg
    Note

    Use a pasteurized egg if you have any concerns about consuming raw eggs.

  • 1 1/2 tbsp dashi
  • 1/2 tbsp soy sauce

Preparation

1

Make the soft-boiled eggs: Take 4-6 eggs out of the refrigerator at least 20 min before cooking. Heat 1000 ml water in a pot over high heat. When it comes to a boil, add 200 ml of water.

2

Carefully add the eggs one at a time, using a ladle. Cover the pot and let sit for 30–35 min. Remove the eggs from the water and let air-cool, rather than cooling them in cold water.

Directions

1

Crack one soft-boiled egg into a bowl. Combine the dashi and soy sauce, then pour over the egg.