Recipe: Simple Japanese hot springs egg | Onsen tamago
You just celebrated Easter, and that could very well mean you have a dozen-plus leftover eggs on your hands. Here’s a delicious yet simple recipe for onsen tamago, which translates from Japanese as “hot springs egg.”
When I first visited Japan, a group of us went to Hakone and stayed in a hot springs inn near Mount Fuji. After taking the cable car to the top of a nearby mountain, we sat down in a cafe and ordered Fuji apples and onsen tamago. (Yeah, super creative, right?) The egg came steaming in a lightly seasoned broth, the yolk creamy. It was such a simple dish, yet there was something so zen about partaking in this breakfast of egg cooked in the natural hot springs of Japan.
The Japanese say there are health benefits to bathing in onsen and eating eggs cooked in the onsen. I don’t have a clue about that, but I can attest to the fact that it was such a simple yet joyous experience, and that emotional and mental peace, I believe, should count for something. We live in a world with so many surrounding stressors that it’s nice to meditate on the small joys in life. In this case, that joy came to me in the form of onsen tamago.
The egg is best served soft-or medium-boiled—I personally like my whites set and yolk creamy to almost runny—but if you just have a bunch of dyed hard-boiled eggs from Easter, that’s fine too. They’ll still taste wonderful in the soy miring broth–just skip steps 1 and 2.
I usually serve this straight-up, but you can eat it over rice if you’d like. Happy cooking!