Onsen tamago facts for kids
Onsen tamago
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| 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) means 'hot spring egg'. It is a special Japanese egg dish. People cook these eggs slowly in the warm waters of onsen (hot springs) in Japan.
This egg has a very unique feel when you eat it. The egg white tastes like a soft, milky custard. The yolk becomes firm, but it still looks and feels creamy, like an uncooked yolk. This special texture happens because the yolk and egg white become solid at different temperatures.
Chefs cook the egg while it is still in its shell. After cooking, they remove the shell. They serve the egg in a small cup. It often comes with a sauce made from broth and soy sauce.
How Onsen Tamago is Made
The traditional way to cook onsen tamago is quite interesting. People place the eggs in rope nets. Then, they lower the nets into an onsen (hot spring). The water in these hot springs is usually around 70 °C (158 °F) (158°F).
The eggs stay in the hot water for about 30 to 40 minutes. This slow cooking gives them their special texture. After cooking, the shell is carefully cracked open.
How to Enjoy Onsen Tamago
People often serve onsen tamago for breakfast. It comes in seasoned bonito dashi, which is a type of Japanese soup stock.
Sometimes, it is served with a lighter sauce. This sauce is made with mirin (a sweet cooking wine), dashi, and soy sauce. Chopped spring onions are often sprinkled on top for extra flavor.
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