Recipe Onsen tamago, Japanese low-temperature egg

Recipe notes

Tips

For a perfect onsen tamago, it's essential to maintain a stable water temperature. If you have a temperature-controlled appliance (such as a sous-vide cooker), you can use this method to achieve precise cooking.You can prepare the eggs in advance; they keep well in their shells, at room temperature, for up to a day.

Origins and Tradition

The origins of onsen tamago are closely linked to onsen culture, where the Japanese have been going since ancient times to enjoy the therapeutic benefits of hot water. These eggs, often cooked directly in the hot springs, are a simple and ingenious way of preparing a food that is both delicious and nourishing. They were traditionally served to bath visitors as a light, comforting snack, promoting relaxation after a bath.

Eggs cooked in this way have a unique texture: the white is tender, almost gelatinous, while the yolk remains perfectly runny, creating a sensation of softness in the mouth. This gentle cooking process preserves the egg's delicate flavor, while adding a rich texture without masking the product's freshness.

Modern kitchen and use

Although onsen tamago are associated with relaxation in onsen, their popularity has spread to contemporary Japanese cuisine. Today, they are often incorporated into everyday dishes such as ramen, udon or even salads. They add a touch of sweetness and creaminess that enhances the flavors of the other ingredients.

In many Japanese restaurants, onsen tamago are prepared with care, using modern cooking equipment to precisely control temperature, while retaining the traditional method. Some chefs add seasonings such as soy sauce or mirin to accentuate the delicate taste of the egg.