Try out this easy recipe for the classic Japanese breakfast of Onsen Tamago. A soft-boiled egg with a firm yolk center and runny egg whites.
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Onsen Tamago is a Japanese-style soft-boiled egg with silky, runny egg whites and a more firm, custard-like yolk. It’s the opposite of the soft-boiled eggs we normally enjoy–with its gooey yolks and solidified whites–due to the cooking method that’s linked to its name.
The term ‘onsen’ translates to ‘hot spring’, whereas ‘tamago’ means ‘egg’. Traditionally, the egg will be slowly cooked with its shell on by placing it in the hot spring waters for a period of time.
Because of the water temperature, the hot spring provides the best conditions to cook a delicious soft-boiled egg.
Simple Onsen Tamago Recipe
This is an easy and effortless (though non-traditional) recipe on how I normally prepare an onsen egg in a shortcut way. It’s a method that requires minimum fuss, and doesn’t call for any thermometer, immersion circulator, or special equipment.
Once you’ve got this recipe down, you can enjoy the egg with a myriad of dishes. Add it to your ramen or noodle soups, to rice bowls like gyudon, or even with a simple dashi broth.
I personally love adding it to a basic rice bowl for a quick meal that’s savory, filling and delectable.
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
Onsen Egg
- Eggs from the fridge
- Boiling water
- Slightly below room temperature water
Ingredients for rice bowl
- Hot rice
- Japanese mayo
- Furikake
- Chili oil
- Green onions
Instructions
- In a pot, bring 4 cups of water to a boil and turn off heat. Immediately, pour in 1 cup of lukewarm water and add 4 eggs that was just taken out from the fridge. Cover the pot and leave it for 17 minutes.
- Once the time is up, immediately transfer the eggs to an ice bath to stop the cooking process (see notes). Leave it for 5-10 minutes. Enjoy with dashi broth or in a rice bowl.
Onsen Tamago Rice Bowl
- Add rice to a bowl and squeeze Japanese mayo on top. Add furikake and chili oil.
- Crack one onsen egg on top of the rice and garnish with green onions. Enjoy!
Notes for Easy Onsen Tamago (Japanese Hot Spring Egg)
- Ice bath substitute: If you don’t have ice for the ice bath, place eggs under really cold water from the tap for a minute.
- Egg doneness: If you prefer a more cooked egg, leave the eggs in the hot water bath for longer.
- Make ahead and refrigerate: You can make this ahead and keep it in the fridge for up to 3 days.
More Japanese Egg Recipes
More Egg Recipes
- Steamed Eggs With Soy Garlic Sauce
- Sambal Telur (Eggs with Sambal)
- Malaysian-Style Soy Sauce Eggs (Telur Masak Kicap)
- Chili Oil Fried Eggs
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How to make easy onsen tamago (Japanese hot spring egg) without sous vide or thermometer
Easy Onsen Tamago (Japanese Hot Spring Egg)
Ingredients
Onsen Egg
- 4 eggs from the fridge
- 4 cups boiling water
- 1 cup slightly below room temperature water
Ingredients for rice bowl
- 1 cup hot rice
- Japanese mayo
- furikake
- chili oil
- green onions
Instructions
- In a pot, bring 4 cups of water to a boil and turn off heat. Immediately, pour in 1 cup of lukewarm water and add 4 eggs that was just taken out from the fridge. Cover the pot and leave it for 17 minutes.
- Once the time is up, immediately transfer the eggs to an ice bath to stop the cooking process (see notes). Leave it for 5-10 minutes. Enjoy with dashi broth or in a rice bowl.
Onsen Tamago Rice Bowl
- Add rice to a bowl and squeeze Japanese mayo on top. Add furikake and chili oil.
- Crack one onsen egg on top of the rice and garnish with green onions. Enjoy!
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