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

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.
Course Breakfast
Cuisine Japanese
Level Beginner
Main Ingredient Egg
Diet Dairy-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 eggs
Calories 69kcal
Author Marc Matsumoto

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
Grams + US Cups - US Standard

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.
    5 eggs
    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.
    ½ cup dashi stock, 1 teaspoon soy sauce, ½ teaspoon salt, ½ teaspoon evaporated cane sugar
    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.
    scallions
    Cracking hot spring egg into a small bowl.

Video

Notes

Check the article above for 2 other methods for making hot spring eggs, one using a pan on the stove, and the other using an immersion circulator.

Nutrition

Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 440mg | Potassium: 84mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 239IU | Calcium: 32mg | Iron: 1mg