Onsen egg

Onsen Tamago (温泉卵) is a traditional Japanese low-temperature egg which is originally slow-cooked in the water of Onsen (hot springs). The egg has a unique texture, with a soft, custard-like yolk and firm egg white. It is often served with a soy-based sauce and can be used in a variety of dishes.

History

The Onsen Tamago has a long history in Japan, dating back to the Edo period. It was traditionally cooked in the hot spring waters, which are naturally at the perfect temperature for slow-cooking eggs. The name "Onsen Tamago" literally translates to "hot spring egg" in English.

Preparation

The preparation of Onsen Tamago involves slow-cooking eggs at a low temperature. The eggs are placed in a pot of water that is approximately 70 degrees Celsius. They are then left to cook for about 40 minutes to an hour. The result is an egg with a soft, custard-like yolk and a firm white. The eggs are then typically cooled in cold water before being peeled and served.

Serving

Onsen Tamago is often served as a breakfast dish in Japan, but it can also be used in a variety of other dishes. It is commonly served with a soy-based sauce, which can be made by combining soy sauce, mirin, and dashi. The egg can also be served over rice, in soups, or in other dishes.

Health Benefits

Onsen Tamago is a good source of protein and contains essential vitamins and minerals. The slow-cooking process also helps to preserve the nutritional value of the egg.

See Also

• Japanese cuisine
• Egg (food)
• Hot spring

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