How to Make Super Quick Homemade Onsen Tamago (Japanese-style "Poached" Eggs)

Onsen Tamago (Japanese-style "Poached" Eggs).

Onsen Tamago (Japanese-style "Poached" Eggs)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, onsen tamago (japanese-style "poached" eggs). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Onsen Tamago (Japanese-style "Poached" Eggs) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Onsen Tamago (Japanese-style "Poached" Eggs) is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have onsen tamago (japanese-style "poached" eggs) using 2 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Onsen Tamago (Japanese-style "Poached" Eggs):

  1. Prepare 2-4 of eggs.
  2. Take 1 of medium, heavy pot.

Instructions to make Onsen Tamago (Japanese-style "Poached" Eggs):

  1. Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
  2. When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
  3. Cover with lid and let sit for 10 minutes..
  4. Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..

So that is going to wrap this up for this special food onsen tamago (japanese-style "poached" eggs) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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