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We hope you got insight from reading it, now let’s go back to onsen tamago (japanese-style "poached" eggs) recipe. You can have onsen tamago (japanese-style "poached" eggs) using 2 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Onsen Tamago (Japanese-style "Poached" Eggs):
- Prepare eggs
- Provide medium, heavy pot
Steps to make Onsen Tamago (Japanese-style "Poached" Eggs):
- 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.
- 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.
- Cover with lid and let sit for 10 minutes.
- 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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