April 4, 2012

Onsen Tamago Part II/温泉卵パートII

This evening, I made another attempt to make onsen tamago. This time, I used this rather big Styrofoam box.
My plan was as follows:
1. Take four eggs out of the fridge, and put them in a 1,800 ml Tupperware container.
2. Add 60C water to the container, put on the lid, put the container in the Styrofoam box, put on the box lid, and leave the container for 10 minutes.
3. Add boiling water to the container until the temperature reaches 70C (and put some boiling water in the Styrofoam box, if required). Put on the lid, put on the box lid, and leave the container for 20 minutes.
1. 卵を4つ冷蔵庫から出し、1,800 mlのタッパーに入れる。
2. 60度のお湯をタッパーに入れ、蓋をして、タッパーを発泡スチロールの箱に入れ、箱の蓋をして、10分放置する。
3. 容器に沸騰水を、温度が70度になるまで入れる(また、必要に応じて、発泡スチロールの箱にもお湯を少し入れる)。蓋をして、箱の蓋もして、20分放置する。
15 minutes after I added boiling water, I broke one egg.

I immediately cooled the other three under running water.
Judging from the results, I can say that keeping fridge-cold eggs in water at 60C for 7-10 minutes and then in water at 70C for 15-20 minutes will make perfect onsen tamago.
We had them with premade mentsuyu (noodle soup). I said to my family, "The white feels like hanamizu (nasal mucus), and my daughter replied, "It was like tan (phlegm). It felt like it when it went down my throat."

Despite our conversation, I really hope you like the texture and flavor of onsen tamago (laugh).


Fräulein Trude said...

A wonderful method. Thank you for sharing! Your little discussion about the texture and mouthfeeling is quite something. I am sure everybody cought a bad cold a few times in life and therefor they will understand: If it feels like snot you got it right (laugh).

Hiroyuki said...

Kiki: All the "easy methods" to make onsen tamago that I know of are quite disappointing (some are even stupid), so I had to come up with a better method myself.

fred said...

my family often having a breakfast with this kind of egg, but with simpler method. we just put the eggs into a stainless container then put in a litre of boiling water. judging the time is difficult, because the egg's size really matter. and indeed, this kind of egg really delicious! either undercooked or overcooked! (*˘︶˘*)

Hiroyuki said...

fred: My egg dish recipes were quite limited; now I'm very eager to explore more.
Today, I found this site: