Title: Onsen Tamago (Hot Spring Eggs)
Categories: Japanese, Side
Yield: 2 Servings
2 lg Eggs; room temperature
1 Green onion; thinly sliced
MMMMM---------------------------SAUCE--------------------------------
1/3 c Water
1/8 ts Dashi
1 tb Mirin
1 tb Soy sauce
Heat a small saucepan of water (sufficient to submerge eggs) to 168 to
170°F (75 to 77°C). At that temperature, you should see tiny
bubbles in the water. Turn off the stove but leave the saucepan on
the heated element.
Gently lower eggs with a ladle into the warm water. Do not cover
saucepan. Set timer to 11 minutes.
After 6 minutes, water temperature would have dropped to about 166°F
(74°C). Cover the saucepan with lid and continue to leave it on the
warm element.
After 11 minutes, remove eggs with ladle into a bowl of cold water to
stop the cooking.
Crack each egg into individual bowls. Drizzle with prepared sauce and
garnish with sliced green onion.
