Hot Spring Eggs (Onsen Tamago) Recipe by Mogco Tokyo
Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) I already had a hands-off onsen egg recipe, but I wanted a recipe that would allow me to use the eggs right away, so I revised my original recipe. Apparently onsen eggs are the easiest to digest. The point is to wait for 1 minute before putting in the eggs. If you put them in too soon, the egg whites will stick a lot to the shell. Every household has different sized pots, but once you get the hang of how much water your pots hold, you can make a lovely onsen style soft-boiled eggs. Recipe by LazyHata cookpad.japan Onsen Tamago Onsen Tamago Originally, the Japanese created this technique for poaching eggs (tamago) by submerging the eggs (shell and all) into a hot spring (onsen). Most of the hot springs maintain a constant temperature of 145°F (65°C) and after 30 minutes you get a perfectly cooked Onsen Tamago. Unfortunately, most of us do not have the luxury of living near a hot spring, so we have to try to simulate those conditions. Please be sure to read the notes at the end of the recipe on why you should add cornstarch to the cooking water. King-Crimson Spicy Squid and Hot Spring Egg Spicy Squid and Hot Spring Egg This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning. This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake! Recipe by kebeibiko cookpad.japan Steamed Egg (Ji Dan Gao) Steamed Egg (Ji Dan Gao) Steamed Egg (Ji Dan Gao Er) is a simple and silky Chinese dish made with eggs, hot water, and seasonings like soy sauce and chili or sesame oil. It’s steamed to create a smooth, custard-like texture, making it a perfect side dish or a quick meal with rice. Light and comforting, it’s easy to prepare and full of flavor! Enjoy! Dandanyummyfood Our "Tamakoro" Egg Croquettes Our "Tamakoro" Egg Croquettes This is my mother's recipe. It's sooo good. Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor. When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart. Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot cookpad.japan Soft Egg Omurice Soft Egg Omurice My kids don't like it when their eggs are too soft or half-cooked, so I wanted to make an egg crepe that wouldn't harden even when thoroughly cooked through! I used a medium-sized egg and a little over 150 g of rice for the omurice shown in the photo above. Prepare your omurice over medium heat. Recipe by Kohanemi cookpad.japan Nitamago (Flavored Boiled Egg) Nitamago (Flavored Boiled Egg) You can find these very often as a topping for ramen. Adjust the boiling time for hardness of the eggs to your taste. You can add in a salad, soba (buckwheat) noodles, udon, pasta, gratin, on the rice, toast, with meat...and so on. Nitamago can be used for various dishes (or of course only the egg itself is enough) so it's good for you to make many at once when you have time. Rie Chinese tea eggs Chinese tea eggs Chinese tea eggs are a really popular street food snack in China because of their delicious savory and sweet flavor . A lot of people love them! Plus, they’re super easy to make at home and turn out really tasty. Enjoy! Dandanyummyfood Tea Eggs (Eggs Boiled in Tea Leaves) Tea Eggs (Eggs Boiled in Tea Leaves) Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up. You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167 cookpad.japan Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy. Pretty fancy for boiled eggs. It's also a favorite at our house on New Year's Eve. Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them. When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora cookpad.japan Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) I already had a hands-off onsen egg recipe, but I wanted a recipe that would allow me to use the eggs right away, so I revised my original recipe. Apparently onsen eggs are the easiest to digest. The point is to wait for 1 minute before putting in the eggs. If you put them in too soon, the egg whites will stick a lot to the shell. Every household has different sized pots, but once you get the hang of how much water your pots hold, you can make a lovely onsen style soft-boiled eggs. Recipe by LazyHata cookpad.japan Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) Quick and Easy Onsen Tamago ("Hot Spring" Soft-Boiled Eggs) I already had a hands-off onsen egg recipe, but I wanted a recipe that would allow me to use the eggs right away, so I revised my original recipe. Apparently onsen eggs are the easiest to digest. The point is to wait for 1 minute before putting in the eggs. If you put them in too soon, the egg whites will stick a lot to the shell. Every household has different sized pots, but once you get the hang of how much water your pots hold, you can make a lovely onsen style soft-boiled eggs. Recipe by LazyHata cookpad.japan Onsen Tamago Onsen Tamago Originally, the Japanese created this technique for poaching eggs (tamago) by submerging the eggs (shell and all) into a hot spring (onsen). Most of the hot springs maintain a constant temperature of 145°F (65°C) and after 30 minutes you get a perfectly cooked Onsen Tamago. Unfortunately, most of us do not have the luxury of living near a hot spring, so we have to try to simulate those conditions. Please be sure to read the notes at the end of the recipe on why you should add cornstarch to the cooking water. King-Crimson Onsen Tamago Onsen Tamago Originally, the Japanese created this technique for poaching eggs (tamago) by submerging the eggs (shell and all) into a hot spring (onsen). Most of the hot springs maintain a constant temperature of 145°F (65°C) and after 30 minutes you get a perfectly cooked Onsen Tamago. Unfortunately, most of us do not have the luxury of living near a hot spring, so we have to try to simulate those conditions. Please be sure to read the notes at the end of the recipe on why you should add cornstarch to the cooking water. King-Crimson Spicy Squid and Hot Spring Egg Spicy Squid and Hot Spring Egg This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning. This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake! Recipe by kebeibiko cookpad.japan Spicy Squid and Hot Spring Egg Spicy Squid and Hot Spring Egg This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning. This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake! Recipe by kebeibiko cookpad.japan Steamed Egg (Ji Dan Gao) Steamed Egg (Ji Dan Gao) Steamed Egg (Ji Dan Gao Er) is a simple and silky Chinese dish made with eggs, hot water, and seasonings like soy sauce and chili or sesame oil. It’s steamed to create a smooth, custard-like texture, making it a perfect side dish or a quick meal with rice. Light and comforting, it’s easy to prepare and full of flavor! Enjoy! Dandanyummyfood Steamed Egg (Ji Dan Gao) Steamed Egg (Ji Dan Gao) Steamed Egg (Ji Dan Gao Er) is a simple and silky Chinese dish made with eggs, hot water, and seasonings like soy sauce and chili or sesame oil. It’s steamed to create a smooth, custard-like texture, making it a perfect side dish or a quick meal with rice. Light and comforting, it’s easy to prepare and full of flavor! Enjoy! Dandanyummyfood Our "Tamakoro" Egg Croquettes Our "Tamakoro" Egg Croquettes This is my mother's recipe. It's sooo good. Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor. When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart. Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot cookpad.japan Our "Tamakoro" Egg Croquettes Our "Tamakoro" Egg Croquettes This is my mother's recipe. It's sooo good. Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor. When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart. Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot cookpad.japan Soft Egg Omurice Soft Egg Omurice My kids don't like it when their eggs are too soft or half-cooked, so I wanted to make an egg crepe that wouldn't harden even when thoroughly cooked through! I used a medium-sized egg and a little over 150 g of rice for the omurice shown in the photo above. Prepare your omurice over medium heat. Recipe by Kohanemi cookpad.japan Soft Egg Omurice Soft Egg Omurice My kids don't like it when their eggs are too soft or half-cooked, so I wanted to make an egg crepe that wouldn't harden even when thoroughly cooked through! I used a medium-sized egg and a little over 150 g of rice for the omurice shown in the photo above. Prepare your omurice over medium heat. Recipe by Kohanemi cookpad.japan Nitamago (Flavored Boiled Egg) Nitamago (Flavored Boiled Egg) You can find these very often as a topping for ramen. Adjust the boiling time for hardness of the eggs to your taste. You can add in a salad, soba (buckwheat) noodles, udon, pasta, gratin, on the rice, toast, with meat...and so on. Nitamago can be used for various dishes (or of course only the egg itself is enough) so it's good for you to make many at once when you have time. Rie Nitamago (Flavored Boiled Egg) Nitamago (Flavored Boiled Egg) You can find these very often as a topping for ramen. Adjust the boiling time for hardness of the eggs to your taste. You can add in a salad, soba (buckwheat) noodles, udon, pasta, gratin, on the rice, toast, with meat...and so on. Nitamago can be used for various dishes (or of course only the egg itself is enough) so it's good for you to make many at once when you have time. Rie Chinese tea eggs Chinese tea eggs Chinese tea eggs are a really popular street food snack in China because of their delicious savory and sweet flavor . A lot of people love them! Plus, they’re super easy to make at home and turn out really tasty. Enjoy! Dandanyummyfood Chinese tea eggs Chinese tea eggs Chinese tea eggs are a really popular street food snack in China because of their delicious savory and sweet flavor . A lot of people love them! Plus, they’re super easy to make at home and turn out really tasty. Enjoy! Dandanyummyfood Tea Eggs (Eggs Boiled in Tea Leaves) Tea Eggs (Eggs Boiled in Tea Leaves) Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up. You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167 cookpad.japan Tea Eggs (Eggs Boiled in Tea Leaves) Tea Eggs (Eggs Boiled in Tea Leaves) Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up. You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167 cookpad.japan Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy. Pretty fancy for boiled eggs. It's also a favorite at our house on New Year's Eve. Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them. When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora cookpad.japan Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento Pressed and Steamed Hard-Boiled Eggs for Osechi or Bento This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy. Pretty fancy for boiled eggs. It's also a favorite at our house on New Year's Eve. Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them. When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora cookpad.japan