Originally prepared in hot spring water in Japan, this delicious egg recipe with soft silk egg whites and custard like yolk is easy to make at home.
Onsen tamago (poached egg) salad with silken tofu and tsuyu broth
Perfectly circular, perfectly yolky HOT SPRING eggs, recreated at home...try them deep fried, too!
Making Momofuku Ramen at home: 7-hour broth, 10-hour pork belly, 45-minute onsen tamago. Worth it? Totally.
A Japanese take on the classic Italian Pasta alla Carbonara with a slow cooked Onsen Tamago on top.
Soboro Donburi. Japanese rice bowl with seasoned ground chicken, scallion and egg.