Onsen Tamago (Japanese Hot Spring Eggs)

Method8 steps

1. 1

   Step 1: Measure the 300 ml cold bath water into a container and refrigerate until fully chilled, about 10°C / 50°F. Once it is cold, bring the separate 1500 ml bath water to a rolling boil in a pot with a close-fitting lid. Keep the four pasteurized eggs refrigerated until the water is ready.

   Uses 300 ml cold water for the cooking bath, refrigerated to about 10°C / 50°F · 1500 ml water for the hot cooking bath

   
2. 2

   Step 2: When the pot water is boiling thoroughly, turn off the heat and pour in all the prepared 300 ml chilled water. Keep the pot briefly on the switched-off stove while adding the eggs in the next step.

   Uses Boiling water from the measured 1500 ml supply and all 300 ml chilled water

   
3. 3

   Step 3: Immediately lower the four pasteurized eggs gently into the mixed bath, straight from the fridge, using a skimmer to avoid cracking their shells. The bath should be about 80°C / 176°F at this point.

   Uses 4 pasteurized in-shell eggs, 58–64 g each, chilled straight from the fridge · Mixed hot cooking-water bath

   
4. 4

   Step 4: Cover the pot and remove it from the stove. Leave it covered and off the heat for 15 minutes; start the timer as soon as it is covered and moved away from the heat.

   Off-heat hot-water egg bath · 15 minUses Four pasteurized shell eggs in the hot bath

   
5. 5

   Step 5: Lift all four eggs out of the hot bath into an empty bowl. Rest them at room temperature for exactly 3 minutes, or exactly 5 minutes in winter or a cold kitchen. Use a timer. While they rest, prepare a separate bowl of ice-cold water for cooling.

   Dry egg rest: 3 minutes, or 5 in winter · 3 minUses Four warm shell eggs lifted from the cooking bath · Ice-cold water, enough for a separate cooling bath

   
6. 6

   Step 6: As soon as the selected 3- or 5-minute rest ends, pour the prepared ice-cold water over the eggs or lower them into that cooling bath. Leave for 5–10 minutes to stop further cooking and help the eggs release cleanly from their shells.

   Ice-water cooling · 5 minUses Four rested shell eggs · Prepared separate ice-cold cooling bath

   
7. 7

   Step 7: Mix the 2 tbsp ready liquid dashi, ½ tbsp light soy sauce, 1 tbsp mirin and the separate 1 tbsp sauce water in a small microwave-safe bowl. Microwave uncovered for 1 minute at 600 W. Serve the sauce warm, or let it cool if preferred.

   Uses 2 tbsp ready liquid fish-containing dashi stock · ½ tbsp Japanese light soy sauce (usukuchi shoyu) · 1 tbsp mirin · 1 tbsp water for the sauce

   
8. 8

   Step 8: Lift the cooled eggs from the ice bath. Crack one into each of four serving bowls and add about 1 tbsp of the prepared sauce to each. Add a little prepared wasabi paste if desired and serve promptly. Keep any unserved cooled eggs in their shells, covered in the fridge at 4°C / 40°F or below, and use within the author’s 24-hour limit. Do not freeze. Refrigerate any unused sauce promptly.

   Uses Four cooled shell eggs, lifted from the ice bath · About 1 tbsp sauce per bowl, about 4 tbsp across four servings · Prepared wasabi paste, as desired (optional)