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5.0 from 3 votes

Onsen Tamago (Japanese Hot Spring Eggs)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Cook Time
mins
Additional Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Breakfast , Snacks
Cuisine: Japanese

Ingredients

  • 4 eggs chilled & straight from the fridge
  • 1500 ml water
  • 300 ml cold water chilled in the fridge
  • ice cold water
  • 2 tbsp dashi stock liquid not powder
  • ½ tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tbsp water

Instructions

    Cup of Yum
  1. Measure out 300 ml cold water and place it in the refrigerator. It should be fully chilled before you start (about 10°C/50°F). Once chilled, add 1500 ml water to a pot and bring to a rolling boil. (Tip: Heating with a lid will speed up the process.)
  2. Once the water is thoroughly boiling, turn off heat and add the cold water from the fridge.
  3. Immediately add 4 eggs straight from the fridge. At this point the water should be about 80 °C (176 °F).
  4. Place a lid on top and set a timer for 15 minutes.
  5. Remove the eggs and rest in a bowl at room temperature for exactly 3 minutes (5 minutes in winter). Use a timer to ensure accuracy. While you wait, prepare a bowl of ice cold water.
  6. Once rested at room temperature, pour ice-cold water into the bowl to halt the cooking process and stop them from cooking any further. Rest for 5-10 minutes, this will help them come out cleanly before serving.
  7. Combine 2 tbsp dashi stock, ½ tbsp light soy sauce, 1 tbsp mirin and 1 tbsp water in a small microwavable bowl. Microwave uncovered for 1 minute at 600W. The sauce can be served warm or cooled depending on preference
  8. Crack the egg into a serving bowl and add about 1 tbsp of sauce for each serving. Enjoy!

Notes

  • For best results, use refrigerated eggs.
  • Leftover onsen tamago should be stored in the fridge in their shells and consumed within 24 hours. 
  • Not suitable for freezing.