Onsen tamago is a semi cooked egg which is traditionally slow cooked in the water of a Japanese "onsen" hot spring. The egg has a unique texture in that the white has a light and delicate custard like texture and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk.This uniqueness is created by using the difference between the temperature of which the egg yolk and egg white solidifies. The egg is poached within the shell, with cooking time depending on the size of egg.This is one of my favourite techniques within Japanese cuisine and as long as a few key steps are followed, the recipe should be a doddle.These eggs will keep in the fridge for a few days and can be warmed before consuming or eaten cold. Perfect on toast, on curries, on rice bowls.......so so versatile!!!Ingredients:1.5 litres of water300 ml of COLD tap water3 - 4 medium sized eggs, straight from the fridge1/2 Tbsp of soya saucesmall bowl of steamed ricemedium saucepana lid for the sauce pan (alternatively use aluminium foil)COOKING TIMES (APPROXIMATELY)small eggs for 10 minutes, medium eggs for 12 minutes and large eggs for 15 minutes.http://twitter.com/CookingwithDaihttps://www.facebook.com/Cookingwithchefdai/https://www.instagram.com/cooking_with_chef_dai/https://plus.google.com/u/0/b/104781285979817518566/104781285979817518566/videos/p/pubhttps://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpgThanks for watching everyone!!!!!!!!
