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Home ► Recipes ► Japanese (Traditional)

Onsen Tamago (Hot Spring Egg)

Updated: 03.10.25 | Marc Matsumoto | 14 Comments

5 from 5 votes
Onsen Tamago literally means "hot spring egg" in Japanese, and it's made by slow-cooking eggs in their shell. In this hot spring egg recipe, I'm showing you three methods you can use to make this staple of a traditional Japanese breakfast at home.
Recipe Video
Silky smooth hot spring eggs (onsen tamago) are the Japanese version of poached eggs, slow-cooked in their shells. Learn how to make these delicate eggs in dashi broth with this tutorial.

Onsen Tamago (温泉卵 - Hot Spring Egg)

With an ethereal texture like silky smooth custard, Onsen Tamago or Hot Spring Egg is a Japanese egg dish named after how it was traditionally cooked in hot spring water. These slow cooked eggs can be eaten by themselves, but they're also used as a topping for other dishes in Japanese cooking. Since not all of us have hot springs in our backyards, I'm sharing three different cooking methods you can use to make these Japanese breakfast treats at home.

Jump to:
  • Onsen Tamago (温泉卵 - Hot Spring Egg)
  • Why This Recipe Works?
  • Ingredients for Onsen Tamago
  • How to Make Onsen Eggs
  • FAQ
  • 📖 Recipe
  • Comments

Why This Recipe Works?

  • Making Onsen Tamago involves cooking the egg to a specific temperature (145° F or 63° C). I've detailed 3 methods you can use to achieve this.
  • For the first method, you only need a pot and some measuring cups, but this method is the trickiest to get right.
  • The second method uses the warming function of most modern rice cookers.
  • The third method is the most reliable but requires a thermal circulator.
  • You can serve Onsen Tamago with soy sauce, but making the dashi-based soy sauce will elevate your hot spring eggs to the next level. I also have a full recipe for Dashi Shoyu if you're interested in making this versatile condiment.
The soft creamy yolk of a hot spring egg is like cold honey.

Ingredients for Onsen Tamago

  • Eggs - I used large eggs for this. If you use other sizes, you may need to adjust the cooking time for Methods 1 and 2 (The cooking time is less important for Method 3). I also recommend using the freshest eggs you can find, as these will have less loose albumen than older eggs.
  • Dashi - Dashi is a Japanese stock made with katsuobushi (dried, smoked, and fermented skipjack tuna) and konbu (kelp). You can use dashi packs, or I have a dashi making tutorial you can follow.
  • Soy sauce - Any Japanese dark soy sauce (such as Kikkoman) will work. Remember that Chinese dark soy sauce is different from Japanese dark soy sauce.
  • Salt - Using soy sauce alone to season the sauce will turn it dark brown. That's why I only use a little and then augment it with salt.
  • Sugar - The sugar balances out the sauce's saltiness and is not enough to make it obviously sweet.
  • Garnish - I prefer my onsen eggs without a garnish, but it's not very pretty. If you want to make it look better, you can garnish it with some chopped scallions or mitsuba.

How to Make Onsen Eggs

Below I show you how to make onsen egg at home using three methods. The first method requires the least special equipment but is the trickiest to get right. The second method uses an appliance that you probably already own. The third method requires a special machine, but it is the easiest and most reliable method.

Method 1: In a Pot

This onsen egg recipe doesn't require any special equipment, but it's also the most finicky and may require some experimentation to dial it in. In my testing, slight differences in variables such as the temperature of the tap water, the temperature of the eggs, or the thickness of the pot can make a big difference in the time it takes to get a perfect onsen tamago. This method is also the most time-sensitive, as a five-minute difference in cooking time can mean the difference between a raw egg yolk and a luscious custard-like yolk.

The key here is to use your heaviest pot, as it will retain heat the best. I also recommend using a thermometer to check the temperature of the water along the way for the most reliable results. Add 10 US cups of water to the pot and bring it to a rolling boil on the stove with the lid on.

Once the water is at a boil, turn off the heat and pour in 3 cups of tap water. This should bring the water temperature down to about 180°F. Next, add 5-8 cold eggs from the refrigerator, lowering the water temperature to just under 170°F. Cover the pot with the lid and set the timer for 20 minutes. Transfer the cooked eggs to an ice bath to stop carryover cooking.

Japanese hot spring egg (onsen tamago) served with savory dashi broth.

Method 2: Rice Cooker

Modern rice cookers have a "keep warm" mode that typically keeps the pot at around 160° F (71° C). This is still above the ideal temperature of 145° F (63° C), but because it's actively heated, you can start with water close to the target temperature after adding the eggs. Then, the temperature will slowly rise from there. This gives you a little more leeway in terms of time. Using this method, I've generally found that you can leave the eggs in from 20-30 minutes and still have it turn out.

As far as getting the water to the ideal temperature, I usually use 5 US cups of boiling water to 1 ½ cups of tap water. Once added to a cold rice cooker pot with 5 cold eggs straight from the fridge, the water should be around the target temperature. Then you can turn on the keep warm function and set a timer for 25 minutes.

When the Onsen Tamago are done, transfer them to a ice bath to stop carryover cooking.

Method 3: Sous Vide Machine

Using an immersion circulator is the safest and most reliable way of making Onsen Tamago. Also known as a sous vide machine or thermal circulator, these devices consist of a heating element with a pump that holds a hot water bath at a precise temperature. This lets you cook food in the water bath to the exact temperature you want. For me, the perfect temperature for onsen eggs is 145° F (63° C). Once the hot water bath is up to temperature, just add the eggs and run the machine for 45 minutes. This will result in a soft custardy egg white with a thick egg yolk that's the texture of cold honey.

More Ways to Serve Onsen Tamago

These Hot Spring Eggs are delicious served as they are with a splash of dashi shoyu, but they also make a sumptuous garnish for ramen, udon, Japanese curry, donburi, or even a bowl of rice, or Soy Sauce Butter Rice. If you live in a country where eggs aren't safe to eat raw, cooking them this way will make them safer, and you can still enjoy the silky egg whites and rich, runny yolks dripping down and mingling with the dish.

Other Japanese Egg Recipes

  • Teriyaki Eggs
  • Chawanmushi
  • Tamago Kake Gohan
  • Tamagoyaki
  • Dashimaki Tamago
  • Usuyaki Tamago
  • Ramen Egg

FAQ

What is Onsen Tamago?

Onsen Tamago (温泉卵) translates to hot spring egg, a mouthwatering egg dish often served as part of a traditional Japanese breakfast. Originally cooked in hot spring waters, the low-temperature water the eggs are cooked in causes the yolk to firm up without setting and gives the whites a silken texture that melts in your mouth. These slow-cooked eggs are usually served at room temperature in a bowl with savory dashi broth, giving them a flavor and texture similar to Chawanmushi.


How do you pronounce Onsen Tamago?

Onsen Tamago is a 5-syllable name pronounced as follows (read the italicized parts).

on like tone
sen like senate
ta like tonic
ma like mall
go like ghost

Is Onsen Tamago safe to eat?

Neutralizing pathogens in eggs is a matter of time and temperature. Higher temperatures will neutralize pathogens almost instantly, while lower temperatures take longer. The safest way to make Onsen Tamago is to use an immersion circulator (a.k.a. sous vide machine). That's because you can set the machine to the exact temperature you want the eggs to cook and let it run long enough to ensure the destruction of any microbes without overcooking the egg. Since both the pot method and rice cooker method involve hotter water than the target temperature, you have to pull the eggs out of the water bath as soon as they hit the desired internal temperature, or you'll end up with boiled eggs. Unfortunately, this also means there is a risk that the center of the yolk will not have maintained a safe temperature long enough to fully pasteurize it. If you're concerned about this, use Method 3 to make your onsen eggs.

📖 Recipe

The soft creamy yolk of a hot spring egg is like cold honey.

Onsen Tamago

By: Marc Matsumoto
5 from 5 votes
Print Pin
Cook Time 25 minutes mins
Total Time 25 minutes mins
Yield 5 eggs
YouTube video

Units

Ingredients 

For hot spring eggs

  • 5 eggs
  • scallions (optional, chopped for garnish)

For dashi sauce

  • ½ cup dashi stock
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon evaporated cane sugar

Instructions

  • Add 5 US cups of boiling water plus 1 ½ cups of room temperature water to a rice cooker.
    Pouring cold water into boiling water to bring the temperature down.
  • Add 5 eggs to the hot water and close the lid. Turn on the rice cooker's warming function and set a timer for 20 minutes.
    Hot spring eggs cooking in a rice cooker.
  • While you wait for the hot spring eggs to cook, add the ½ cup dashi stock, 1 teaspoon soy sauce, ½ teaspoon salt and ½ teaspoon evaporated cane sugar to a small saucepan and bring the mixture to a boil. Once the salt and sugar have dissolved, turn off the heat and let the sauce cool.
    Dashi broth for serving with Japanese hot spring eggs.
  • Once the timer goes off, transfer the eggs to a cold water bath to stop the cooking.
    Chilling onsen tamago in a bowl of cold water.
  • Crack the chilled eggs on a flat surface and gently break the Onsen Tamago into a small bowl. Serve drizzled with a small amount of dashi sauce and garnish with scallions.
    Cracking hot spring egg into a small bowl.
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Notes

Check the headnotes for 2 other methods of making hot spring eggs.

Nutrition Facts

Calories • 69kcalCarbohydrates • 1gProtein • 6gFat • 4gSaturated Fat • 1gPolyunsaturated Fat • 1gMonounsaturated Fat • 2gTrans Fat • 0.02gCholesterol • 164mgSodium • 440mgPotassium • 84mgFiber • 0.01gSugar • 1gVitamin A • 239IUCalcium • 32mgIron • 1mg

Comments

    5 from 5 votes

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    Recipe Rating




  1. Stanley Ling says

    May 29, 2025 at 12:50 am

    For method 1, can i skip the tap water temperature uncertainty by bringing 13 cups of water to 180 degrees F?

    Reply
    • Marc Matsumoto says

      May 29, 2025 at 10:37 am

      Hi Stanley, if you have an instant read thermometer that will work. Just make sure you stir the water before you measure it to ensure there are no temperature gradients.

      Reply
  2. Mariko Kalish says

    September 19, 2024 at 11:40 pm

    5 stars
    Delicious - I made these in the sous vide.

    Reply
    • Marc Matsumoto says

      September 22, 2024 at 8:41 pm

      Happy to hear you enjoyed this!

      Reply
  3. Alex says

    May 07, 2024 at 3:18 am

    Hi Mark,

    Absolutely love your recipes, as far as my wife and I are concerned you’re on the Mt. Rushmore of Japanese recipes, so many of them take us back to our 3 months we spent travelling across Japan in 2018!

    My question is, here in the UK it’s very rare that eggs are kept in the fridge and they’re kept at room temperature instead - what would the ideal cooking time be for the rice cooker method with room temperature eggs?

    Thanks a lot mate, keep up the amazing recipes!

    Alex
    Body in England
    Stomach in Hiro’o

    Reply
    • Marc Matsumoto says

      May 10, 2024 at 7:17 pm

      Thank you for the kind words Alex! I'm happy to hear my recipes are able to bring back some fond memories of Japan. Regarding the eggs, I've never tried the rice cooker method with room temperature eggs, so I'm not sure. You may need to experiment a bit to get the texture you're looking for, but 15 minutes might be a good start. Good luck, and it would be great if you could let us all know what time worked best for your setup. Good luck!

      Reply
  4. Eileen says

    May 27, 2022 at 2:02 am

    5 stars
    Using the sous vide method, is is still necessary to put into a cold water bath afterwards?

    Reply
    • Marc Matsumoto says

      May 27, 2022 at 9:11 am

      No, the cold water bath is to prevent carry over cooking. Since the sous vide method cooks the egg at exactly the right temperature there's no risk of going over that temperature.

      Reply
  5. DJ says

    May 26, 2022 at 11:46 pm

    5 stars
    Holy cow! I can't believe I nailed this on the first try (Made 12 eggs in 12 hours they were so good). I used the sous vide method, and I'm not sure I could have done it with the other methods nearly as neatly with my amateur skills. Of note, I have a pretty cheap sous vide model (Russell Hobbs with a heavy ceramic insert, no thermal circulation per se) but have zero complaints. Thanks a million, Marc. Those little details you highlight make all the difference... I think I'm going to leave my sous vide on all day from now on just for these!

    Reply
    • Marc Matsumoto says

      May 27, 2022 at 9:12 am

      Hi DJ, I'm happy to hear you enjoyed this so much! My sous vide machine is from almost a decade ago, but I still use it regularly mainly for making onsen tamago😆

      Reply
      • DJ says

        June 07, 2022 at 3:56 am

        5 stars
        P.S. It's hard to resist using Tabasco or shichimi togarashi in lieu of the dashi sauce on occasion. I tend to reach for one of those red bottles for my morning eggs to wake me up, and the dashi sauce when I'm going for more serious presentation. Scallions/green onions/spring onions are really a huge boost: color, texture, contrasting flavor. Any other garnishes you might recommend to add a little variety (since I'm eating 4-6 a day!)? Nori flakes? A few minuscule pieces of anchovy? Diced kimchi?

        Reply
        • Marc Matsumoto says

          June 09, 2022 at 8:48 pm

          Hi DJ, sorry I missed this. Tabasco is a cool idea. Along those lines, how about some yuzu kosho https://norecipes.com/yuzu-kosho-yuzu-chili-paste/? Or maybe some furikake for a little extra texture https://norecipes.com/furikake-seasoning/?

          Reply
  6. Belle says

    May 23, 2022 at 12:47 pm

    5 stars
    Marc, thanks for showing these different methods and explaining the science behind onsen tamago! I’ve wanted to try them at home but haven’t gotten around to it. I combined the pot and rice cooker methods to adapt this for a small thermos jar instead. I used my electric kettle which has preset temperatures to start at 200, added two eggs, and let it set for 25 minutes. For a first try this worked out remarkably well! I will definitely experiment with this idea again 🙂

    Reply
    • Marc Matsumoto says

      May 24, 2022 at 8:28 am

      You're welcome! Glad to hear you were able to get it to work in a thermos. 200°F might be a little hot (even after accounting for the temperature drop from the eggs), so if the eggs turned out firmer than expected you might want to lower the water temperature a bit with tap water.

      Reply
Marc Matsumoto

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