Friday, September 18, 2015

Recipe: Onsen Tamago

You can serve it on top of noodles or simply eat by itself.

Type: Sides
Servings:4
Category: Halal, Non-vegan

Ingredients
4 room temperature eggs
1 liter tap water for boiling
200ml room temperature tap water

Preparation
1. Pour 1 liter of water into a pot and bring to boil until bubbly.
2. Turn off the stove.
3. Pour 200ml of room temperature water into the pot to bring the temperature down. Onsen means hot spring so ideally it should be 68 - 71°C.
4. Laddle in the eggs one by one and close the lid of the pot.
5. Set timer for 12 minutes.
6. After 12 minutes, take out the eggs from the pot and set aside for 5 minutes.
7. After 5 minutes you can put them into cold water if too hot to hold or you can immediately crack them.
8. The yolks are meant to be soft but not runny. If still runny try 13 or 14 minutes. I have trial and error many times.


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