Comments on: Onsen Tamago (hot spring egg)

By: Marc Matsumoto

Marc Matsumoto — Wed, 07 Mar 2012 23:39:00 +0000

I’ve heard that it works in a rice cooker, so if it works for you then I say go for it. The reason why I posted this technique is because most people don’t have a rice cooker.

By: Fancyalyss

Fancyalyss — Wed, 07 Mar 2012 17:38:00 +0000

Excuse me, I can see how submerging them in the water and earthy oven, but is there really a difference in taste and composition when using a rice cooker? It’s just sooooo complicating your version. Wrapping an egg in paper towel, placing them on a bed of cooked rice in the rice cooker and slow cooking is so much easier. I’m not known for taking the easier way out in ancient food preparations but please advise. This process seems so painful.

By: Natecrawford92

Natecrawford92 — Fri, 10 Feb 2012 08:28:00 +0000

For anyone thinking about trying this, use a clean cooler!!! They are great insulators, whether it’s hot or cold. I was able to do 20 eggs comfortably in a larger cooler, and just running hot tap water into the cooler occasionally (my tap water turns out to be exactly 155 degrees. I was able to get mine cooked with a very soft custard-like yolk and softer whites, much like what is pictured after about 50-55 minutes in the cooler, very low maintenance, and just maintained water temp every 10 minutes with no need for a thermometer, though I used one the first time but have not used one since.

By: Lum

Lum — Thu, 08 Dec 2011 17:50:00 +0000

I’m from an Asian country, this is a lil Asian innovation, eggs will be easy with this pot/jug/cooker/whatever it ishttp://www.suanie.net/2010/12/09/the-amazing-half-boiled-eggs-cooker/
just for an example, try to get the yellow thingy for easy egg

By: Italian Recipes PASTA CARBONARA « Dinner Healthy Recipes

Italian Recipes PASTA CARBONARA « Dinner Healthy Recipes — Sun, 02 Jan 2011 19:01:14 +0000

[...] the biggest difference with Japanese Pasta Carbonara is that they top the finished pasta with anonsen tamago(slow cooked egg). Not authentic to be sure, but certainly not as sacrilegious as adding cream. I [...]

By: Craig Jenkins

Craig Jenkins — Fri, 13 Aug 2010 14:45:00 +0000

FWIW I’ve had good success with the warm setting on the rice cooker … but it takes 2 hours!

By: Cold Summer Noodles: Karami Daikon Beni Shoga Onsen Tamago Hiyashi Soba | Kyoto Foodie: Where and what to eat in Kyoto

Sat, 07 Aug 2010 05:18:00 +0000

[...] tamago (hot spring egg) is also a nice addition. (No Recipes has a good recipe for onsen tamago here.) Cold Summer Noodles with Tempura Served: Iced Soba with Karami Daikon, Beni Shoga and Onsen [...]

By: spa parts

spa parts — Mon, 08 Mar 2010 00:25:36 +0000

That's my favorite breakfast, very informative.

By: Diana

Diana — Wed, 27 Jan 2010 01:31:05 +0000

I’ve had these at the onsen I visited. But I didn’t know it takes that much work to make one. WOW!

By: Diana

Diana — Wed, 27 Jan 2010 01:31:00 +0000

I’ve had these at the onsen I visited. But I didn’t know it takes that much work to make one. WOW!

By: Casey

Casey — Tue, 26 Jan 2010 08:28:57 +0000

I wanted to try this forever after reading it here. Finally bought a thermometer the other day and…I’m ADDICTED…
The custard-y texture is so goooood.

By: Casey

Casey — Tue, 26 Jan 2010 08:28:00 +0000

I wanted to try this forever after reading it here. Finally bought a thermometer the other day and…I’m ADDICTED…
The custard-y texture is so goooood.

By: My Favorite Egg Dishes in Japan › Julie Mao

My Favorite Egg Dishes in Japan › Julie Mao — Sun, 20 Dec 2009 02:57:03 +0000

[...] My friend accidentally bought them instead of raw eggs once because the packaging is so similar. No recipes has a nice page on it. It sounds so tricky to make, I’m not sure if I want to [...]

By: Pasta Carbonara Recipe | Italian Recipes | Pasta Recipes | Dinner

Pasta Carbonara Recipe | Italian Recipes | Pasta Recipes | Dinner — Sun, 14 Jun 2009 06:02:54 +0000

[...] the biggest difference with Japanese Pasta Carbonara is that they top the finished pasta with an onsen tamago(slow cooked egg). Not authentic to be sure, but certainly not as sacrilegious as adding cream. I [...]

By: Peko

Peko — Sat, 04 Apr 2009 15:25:14 +0000

Onsen tamago rules! With a bit of dashi, it really will amaze you how wonderful an egg can taste. It is really sad that fresh and clean eggs cannot be obtained in the US. In Japan, it is not just safe to eat underdone eggs, it is safe to eat raw eggs!