Onsen tamago is a Japanese hot spring egg recipe that turns simple eggs into a silky, delicate topping with soft whites and rich custardy yolks. The eggs are cooked gently at a low temperature instead of being boiled hard, which lets the yolk become creamy while the white stays barely set and smooth. This method can be done with warm water, a pot, rice cooker, or temperature controlled bath depending on the tools available at home. Once cooked and chilled briefly, the eggs are cracked into a bowl and served with dashi, soy sauce, mirin, or mentsuyu for a clean savory flavor. Green onion, sesame seeds, nori, bonito flakes, or shichimi can add more aroma and texture. The final onsen tamago is soft, rich, and easy to enjoy over rice, udon, ramen, curry, salad, donburi, or other Japanese home-style meals.
