Onsen Tamago 温泉卵 or 温泉玉子

31 August 2014 - Onsen Tamago 温泉卵 or 温泉玉子

 The Shinya Shokudo Series - BOILED EGGS (hard boiled, soft boiled and onsen tamago)

Onsen eggs are half-boiled eggs in reverse, eggs with cooked yolks and runny whites. Eggs were soft-boiled at 65 to 70ºC for 60 minutes and is served with the shell removed in a small cup with sauce of broth and soy sauce. (｡◠‿◠｡)

The recipe is from Nozawakanko and Hunger hunger
 

Onsen Eggs
 
large organic free range eggs (60 to 65 gm each), room temperature
dashi granules
light soy sauce
water
 

Hard boiled egg and Soft boiled egg

Hard Boiled and Soft Boiled.  Using room temperature eggs, and the time is from the water is boil. For soft boiled egg, the time is 5-6 minutes; for hard boiled egg, the time is 10 minutes (｡◠‿◠｡)