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From Wikipedia, the free encyclopedia
Onsen tamago ([温泉卵 or 温泉玉子”] Error: {{nihongo}}: text has italic markup (help)) is a traditional Japanese boiled egg that the egg is originally slow cooked in the water of hot springs in Japan [1]. The egg is known to have a unique texture that the white tastes like a really delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk [2]. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies[3]. Egg white solidifies at 80 °C and egg white solidifies at 70 °C. The temperature of the water in a lot of Japan’s hot springs has got exactly 70 °C (or 160 °F), which is perfect for slow cook eggs. The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soya. It is considered as a nutritional food in Japan.
![]() Onsen Tamago | |
Alternative names | Hot spring egg |
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Course | Snack |
Place of origin | Japan |
Region or state | Japanese-speaking areas |
Main ingredients | chicken egg |
Onsen tamago can be found in Japanese style hotels operating at hot spring resorts [3].