Easy Homemade Onsen Tamago Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Onsen Tamago here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Onsen Tamago is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Onsen Tamago is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Onsen Tamago Recipe
- 4 cup water
- 1 tbsp cornstarch
- 1 tbsp water
- 2 large eggs
How To Make Easy Homemade Onsen Tamago Recipe
Make a slurry of 1 tablespoon of water and 1 tablespoon of cornstarch. Mix well and set aside.
In a small sauce pan, bring 4 cups of water to a boil.
Once the water has come to a boil, remove from heat. Mix in the cornstarch slurry. Add the 2 eggs and cover with a lid. Allow to sit for 8 minutes.
Remove eggs from the sauce pan with a slotted spoon and briefly rinse them in cold water. (Just enough so they are cool to the touch)
Crack the eggs on the side of a bowl and split them apart. The whites and yolks should fall right into the bowl. (If the egg whites stick to the shell, don't worry, you can scoop them out with a spoon. They are still velvety)
Congratulations! You just made your Onsen Tamago! Add them to your favorite dish or have them for breakfast or a snack. I like to put a couple dashes of light soy sauce and a sprinkle of noritamago furake. *whispers* ...and then I spoon it over toast....but don't tell anybody. *blush*
Cooks Notes: You may be wondering why we add cornstarch to the boiling water. Remember, we are trying to recreate the conditions of an Onsen (hot spring) which has an ambient water temperature of around 145F. Since we are heating our water to boiling (212F at sea level), we use the cornstarch to keep the heat from convecting into eggs too quickly.
Cooks Notes: While a cooking time of 8 minutes works for me, it may not work perfectly for you. We live at 13 feet above sea level. If you are at a higher altitude, you probably will have to adjust the cooking time accordingly. Basically you will need to experiment. It would be great if folks could post their altitudes and cooking times on here to help others.
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