The Easiest Onsen Tamago - Japanese Hot Spring Eggs
The easiest onsen tamago you’ll ever make! No lids or cold water required and ready in 15 minutes. Get ready for the creamiest, silkiest Japanese hot spring eggs ever.
Servings 2 eggs
Calories 70kcal
Cost $4
Equipment
Ingredients
- 2 eggs
- water enough to cover eggs
- 1 tbsp mentsuyu see Notes below for sub.
- spring onion / green onion
Instructions
- Fill a small saucepan (18cm / 7 in) with water and bring to a rolling boil, then switch off the heat.water
- Very slowly lower each egg into the pot, straight from the fridge - not room temp! Note: You can only put up to 3 eggs in each pot, otherwise it will lower the heat too much.2 eggs
- Leave the eggs for 15 minutes (make sure you set a timer!) without a lid on the pot.
- Carefully remove and crack each egg shell, opening them into a small bowl. Pour a tablespoon of mentsuyu around the edge of the egg, and finish with a garnish of spring onion / green onion. Alternatively, crack on top of a dish such as udon or ramen.spring onion / green onion, 1 tbsp mentsuyu
Notes
- No Mentsuyu? - Mix 1 tbsp of soy sauce with ¼ cup dashi broth (hondashi is our favourite) and 1 tsp of mirin (or ½ tsp of sugar).
- Cooking Pan - The pan size and water temperature can affect the cooking time of the eggs. We used an 18 cm / 7 inch saucepan for this recipe.
- Storage - Once cracked, it’s best to serve immediately, however uncracked onsen eggs can be stored in the fridge for 1-2 days.
- Filtered Water - Using filtered water to cook the eggs can give you more consistent results than regular tap water.
Nutrition
Calories: 70kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 590mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg