Onsen Tamago Egg

Onsen Tamago means ‘hot spring egg’ in Japanese. A low temperature method of poaching eggs in their shells. Traditionally cooked in natural thermal springs. The egg texture is unique with the white resembling a delicate custard and the yolk is slightly firm with a creamy texture. The Spring water is about 70c, times vary and the egg is served in a Bonito Dashi. I’ve adjusted the temperature to 64c which after an hour (to 90 mins) produces a perfect poached egg, with a delicate but firm white and a creamy, custardy yolk. Cook it perfectly and the egg resembles a tear drop.

Author

65F33ECC-22B9-4EF0-BF19-E29B43433263

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 147.2F / 64C

Ingredients

• Free range eggs (I like British Burford Browns)

Directions

1. Set your Anova Sous Vide Precision Cooker to 147.2ºF / 64.0ºC.
2. When ready, gently add as many free range eggs as you need. (I like the British Burford Brown). Cook for one hour.
3. Remove with a slotted spoon & immerse in an ice bath, still in its shell.
4. Store in the fridge or use immediately.

1. Crack the egg (s) very gently and, using a slotted spoon, lower into gently simmering water. Time for 2.40 - 3.20 seconds to preferred texture. Gently lift out with slotted spoon and serve with a sprinkle of Maldon sea salt or Cornish sea salt (for a hint of The Atlantic) or Welsh Halen Môn.