Onsen tamago
 Onsen tamago | |
| Alternative names | Hot spring egg |
|---|---|
| Course | Snack |
| Place of origin | Japan |
| Main ingredients | chicken egg |
Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen in Japan.[1]
The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk.[2] This special texture is the result of the egg yolk and egg white solidifying at different temperatures.[3]
The egg is poached within the shell and is served with the shell removed in a small cup together with a sauce of broth and soy sauce.
Preparation
[edit]The traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in an onsen, with water that is approximately 70 °C (158 °F) for 30 to 40 minutes. After cooking, the shell is cracked open and the egg is served in seasoned bonito dashi (Japanese stock) for breakfast, or with a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.[4]
References
[edit]
- ^ "Onsen Tamago | Japan Blog - Tokyo Osaka Nagoya Kyoto". Japanvisitor.blogspot.com. 2010-01-13. Retrieved 2013-10-25.
- ^ "Onsen Tamago (hot spring egg)". Norecipes.com. 2008-10-29. Retrieved 2013-10-25.
- ^ "NOZAWA ONSEN Village | Hot Spring | Onsen-tamago (eggs boiled in hot spring water)". Nozawakanko.jp. Retrieved 2013-10-25.
- ^ Die Zeit (31 de marzo de 2010), p. 62.
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