japanese/int'l. recipes

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hot spring eggs

Name: Hot Spring Eggs
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 eggs; 5 4/5 cups water

Serves: 2
Calories: 160 kcal
Total Time: 40 m
- Prep: 5 m
- Cook: 35 m
Japanese: Onsen-tamago

u.s.
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ingredients:

2 eggs
5 4/5 cups water

step 1:

Put 4 cups of the water in a pan and bring to a boil. Turn off the heat.

step 2:

Add 4/5 cup more of the water. Add the eggs with a ladle and keep them in the pan uncovered for 30 minutes.

step 3:

Put the remaining1 cup of the water in a bowl and add the eggs. Keep them there for 5 minutes. Break the eggs into individual small bowls.

comment:

Hot spring eggs are eggs that are soaked in hot water at about 70 °C for a certain amount of time. The egg whites become softer than the egg yolks. They are eaten with soy sauce, which contains stock, or are put on salad, toast, pasta, etc. The yolk mixes with the white and becomes mild. Even just pouring soy sauce over them is delicious.

Japanese Food Lovers' Comments

Int'l. recipes with a Japanese twist