An onsen tamago is a slow cooked egg famous that is still made today in Japan in the same way: long and slow in natural hot springs. I will show you how to make your own onsen tamago at home using this simple technique so you can enjoy it's heavenly texture.
4 Cup (64 tbs) (As required to cover the eggs)
1. Take a thermal container and put the eggs inside and pour some boiling water from the kettle to cover the eggs in a couple of inches in water. Cover the container and let it sit for 15 minutes.
2. After 15 minutes, crack the egg and notice that the whole egg comes out in one piece. It's poached inside the shell, and it holds its shape.
3. Serve the onsen tamago with some dashi, a little bit of soy and chopped green onions. Onsen Tamago is usually served in ramen, congee, chili pan mee and even in bibimbap.
Things You Will Need
1. Thermal container insulated with a gel like an ice pack. (Alternatively you could use any kind of a thermos or an insulated bowl that could be covered).