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Onsen Tamago - Japanese Hot Spring Egg Recipe Video
|Hot water||4 Cup (64 tbs) (As required to cover the eggs)|
Calories 63 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 186.1 mg62%
Sodium 85.6 mg3.6%
Total Carbohydrates 0.34 g0.11%
Dietary Fiber 0 g
Sugars 0.3 g
Protein 6 g11.1%
Vitamin A 4.3% Vitamin C
Calcium 3.8% Iron 4.5%
*Based on a 2000 Calorie diet
Things You Will Need1. Thermal container insulated with a gel like an ice pack. (Alternatively you could use any kind of a thermos or an insulated bowl that could be covered).
1. Take a thermal container and put the eggs inside and pour some boiling water from the kettle to cover the eggs in a couple of inches in water. Cover the container and let it sit for 15 minutes.
2. After 15 minutes, crack the egg and notice that the whole egg comes out in one piece. It's poached inside the shell, and it holds its shape.
3. Serve the onsen tamago with some dashi, a little bit of soy and chopped green onions. Onsen Tamago is usually served in ramen, congee, chili pan mee and even in bibimbap.