All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Onsen tamago / hot-spring eggs

The boiled eggs sold at hot-spring resorts have a semi-hard yolk and soft egg whites. For people who don’t really like runny yolks (me!), this is a good alternative.


(2 onsen tamago)

2 eggs
Boiling water (not in photo)


Take eggs from refrigerator and bring to room temperature. When in a hurry, put them in water (lukewarm or cooler) for 15 minutes.


Boil water, and pour over eggs placed in a large bowl.

Place bowl on top of folded towel, cover, and wait until water is cool.

  • A pot can also be used. Bowls and pots should retain heat, such as those of thick ceramic, clay, cast iron and thick-walled metal. If bowls and pots are very cold, warm them up first before pouring boiling water.
  • Putting a towel underneath prevents a rapid drop of water temperature in the bowl as it rests on a cold counter surface.
  • A suitable water temperature range for onsen tamago is 70-75 C (158-167 F), since egg yolks start to harden at 70 C (158 F) and egg whites at 80 C (176 F).

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