Making Oncentamago Hot Spring Eggs
As a snack, garnish! Making an onsen tamago softer than soft-boiled eggs
2 serving
Within 30 minutes
숄02
Ingredients
  • Eggs
    1~3ea
  • Water
    2~3cup
Cooking Steps
STEP 1/7
Put water in a pot and remove from heat just before boiling.
STEP 2/7
Carefully put the eggs that were left at room temperature in boiling water, close the lid, and leave them for about 18 minutes. (You can adjust the degree of egg cooking according to your preference, but I personally prefer between 17-18 minutes.)
STEP 3/7
When the timer rings, put the egg in cold water and cool it down.
STEP 4/7
You can break it like you're frying an egg on a frying pan. You can mix a spoon of water with half a spoon of tsuyu and eat it, or even with ponzu sauce. If you don't want to do it, add a bit of soy sauce!
STEP 5/7
I'll sprinkle diluted tsuyu, chopped green onions, and shichimi.
STEP 6/7
Just put the bowl in your mouth and push it into your stomach.
STEP 7/7
If you have seaweed powder, you can sprinkle seaweed powder, or it's good to sprinkle Aonori (blue powder) or furikake
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