Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water. They have a soft creamy consistency delicious eaten with rice or noodles.
Heat up a small saucepan of water (sufficient to submerge eggs) to approximately 168˚F to 170˚F (75˚C to 77˚C). At that temperature, you should see tiny bubbles in the water. Turn off the stove but leave the saucepan on the heated element.
Gently lower eggs with a ladle into the warm water. Do not cover saucepan. Set timer to 11 minutes.
After 6 minutes, water temperature would have dropped to about 166˚F (74˚C). Cover the saucepan with lid and continue to leave it on the heated element.
After 11 minutes, remove eggs with ladle into a bowl of cold water to stop the cooking.
Crack each egg into individual bowls. Drizzle with prepared sauce and garnish with sliced green onion.
Sauce
While eggs are poaching, prepare the sauce.
Combine water, dashi, mirin, and soy sauce in a small saucepan. Bring to a gentle simmer. Stir to mix. Turn off stove. Transfer to a serving dish.
Method 2 – using gas stove
Heat up a small saucepan of water (sufficient to submerge eggs) to approximately 168˚F (75˚C). At that temperature, you should see tiny bubbles in the water. Reduce the flame to the lowest possible setting sufficient to maintain the water temperature at 166˚F to 168˚F (74˚C to 75˚C).
Gently lower eggs with a ladle into the warm water. Do not cover saucepan. Set timer to 12 minutes.
After 12 minutes, remove eggs with ladle into a bowl of cold water to stop the cooking.
Crack each egg into individual bowls. Drizzle with prepared sauce and garnish with sliced green onion.