Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs!)
Equipment
- 1 Pot
- 1 Ladle
- 1 Bowl
Ingredients
- 4 eggs
- water (The amount of water should be more than just enough to cover the top of the eggs.)
directions
- Add water to a pot and bring the water to a boil.
- Add refrigerated, cold eggs into the boiling water. Use a ladle to prevent cracks.
- Stop the heat and let it sit uncovered for about 13 minutes.
- While waiting for the eggs to get cooked, prepare cold water (room temperature or colder) in a bowl.
- Take out the eggs from the pot and transfer them to the cold water to let them cool for a few minutes
- Once the eggs have cooled, hold the egg in your hand and gently shake it.This will help separate the egg white from the egg shell. Without this step, the egg white may stick to the eggshell and not come out of the shell properly as you crack the egg.
- Crack the eggshell and take out the onsen tamago to serve. Enjoy!
Recipe Notes
- When the eggs are super fresh, the egg white tends to stick to the eggshell. Eggs that are a few days older seem to have less of this problem.
- Gently shaking the egg before cracking it will help prevent the egg white from sticking to the eggshell.
- The optimal time for cooking the eggs in hot water will depend on the amount of water, the room temperature, the number of eggs, the material of your pot, etc. Adjust the time to your liking.
- STORAGE: Uncracked onsen tamago will last for 2-3 days in the fridge.
Nutrition
Serving: 1servingCalories: 62.9kcalCarbohydrates: 0.3gProtein: 5.5gFat: 4.2gSaturated Fat: 1.4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.6gTrans Fat: 0.02gCholesterol: 163.7mgSodium: 62.5mgPotassium: 60.7mgSugar: 0.2gVitamin A: 237.6IUCalcium: 24.6mgIron: 0.8mg