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.
Photographed by Manao Okamoto
Calorie count is for a piece
Ingredients (Serves 1)
- 1 soft-boiled eggNote
Use a pasteurized egg if you have any concerns about consuming raw eggs.
- 1 1/2 tbsp dashi
- 1/2 tbsp soy sauce
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.
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.
Crack one soft-boiled egg into a bowl. Combine the dashi and soy sauce, then pour over the egg.