Recipe: Perfect Onsen Tamago (Japanese-style "Poached" Eggs)

Onsen Tamago (Japanese-style "Poached" Eggs).

Onsen Tamago (Japanese-style "Poached" Eggs) You can have Onsen Tamago (Japanese-style "Poached" Eggs) using 2 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Onsen Tamago (Japanese-style "Poached" Eggs)

  1. Prepare 2-4 of eggs.
  2. It’s 1 of medium, heavy pot.

Onsen Tamago (Japanese-style "Poached" Eggs) step by step

  1. Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
  2. When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
  3. Cover with lid and let sit for 10 minutes..
  4. Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..
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