User:14angelal/sandbox
 Onsen Tamago | |
| Alternative names | Hot spring egg |
|---|---|
| Course | Snack |
| Place of origin | Japan |
| Region or state | Japanese-speaking areas |
| Main ingredients | chicken egg |
Onsen tamago ([温泉卵 or 温泉玉子”] Error: {{nihongo}}: text has italic markup (help)) is a traditional Japanese boiled egg that the egg is originally slow cooked in the water of hot springs in Japan [1]. The egg is known to have a unique texture that the white tastes like a really delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk [2]. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies[3]. Egg white solidifies at 80 °C and egg white solidifies at 70 °C. The temperature of the water in a lot of Japan’s hot springs has got exactly 70 °C (or 160 °F), which is perfect for slow cook eggs. The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soya. It is considered as a nutritional food in Japan.
Onsen tamago can be found in Japanese style hotels operating at hot spring resorts [3].
History[edit]
The traditional way of cooking onsen tamago is to place it into rope nets and leave it in the hot spring water that is 80-70 C° for 30-40 minutes. Crack open the shell and serve it in seasoned bonito dashi (Japanese stock) for breakfast, or in a light sauce make of mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.
Homemade Onsen Tamago[edit]
- Preheat the oven to 70 degrees
- Fill the pot with water and heat over the stove until your thermometer reads 65 °C. Gently lower the whole eggs into the water, cover with the lid and place the whole thing in the oven.
- Slowly raise the temperature of the water from 65°C to 70°C. Any cooler and the egg won’t cook, any hotter and you’ll have a soft boiled egg (not the same as a slow cooked egg). For my oven, this means setting it to 75°C, and putting the pot in for 45 minutes. If your oven doesn’t go down to 75°C, you’ll need to check the temperature of the water periodically and turn off the oven, then turn it back on to try to keep the temperature under 70°C.
- Keep in the fridge
- Unfortunately there’s no way to tell if they are done without cracking them open, so you’ll need to rely on your thermometer and timer. To serve, just crack it open into a small bowl and cover with a splash of salted dashi.
Hot spring Onsen Tamago[edit]
- Ogama: (It is off-limits except for villagers as it’s dangerous) You can buy onsen tamago at nearby souvenir shops.
- Mini-onsen-hiroba “Yurari”: Very close to Ogama. Visitors are recommended to use this facility.
- Kamitera-yu (communal bathhouse)
- Kumanotearayu (communal bathhouse)
- Matsuba-no-yu (communal bathhouse)
- Jyuoudo-no-yu (communal bathhouse)
- Directions of how to make onsen tamago are given at the place
- Egg are available at shops in town
References[edit]
‘Onsen’ means hot spring and ‘tamago’ means egg.
