An unusual way to boil an egg – a delicate texture is obtained

Most often, eggs are cooked by boiling or frying. Among the many ways to cook eggs, the prize for the most delicate texture would go to Japanese onsen-tamago. In Japan, it is cooked in hot springs or in a water bath.

The FoodOboz editorial team will tell you what is special about the onsen-tamago cooking method and how to cook it at home.

The peculiarity of onsen-tamago

It's worth knowing that onsen-tamago, like poached eggs, is not a separate dish, but simply a way of cooking an egg that is cooked very slowly at low temperatures. This way, the protein does not come into contact with water and does not absorb its flavor. The overall texture is slightly creamy.

In Japan, onsen-tamago is usually eaten for breakfast. The egg is dipped in soy sauce or a special broth and then served with other dishes such as natto beans, fermented plums, or miso soup.

How to cook an onsen-tamago egg in a slow cooker:

1. First, you need to take a suitable container (an instant noodle cup is ideal), fill it with water, and put the egg in it.
2. Pour water into the multicooker bowl and heat it to a temperature of 70-75 degrees. Put the container with the egg in it.
3. Cook for 20-25 minutes.

What to remember:

• The egg should be at room temperature. If you just took it out of the fridge, let it "acclimatize" for a while, or put it in warm water. Otherwise, it will crack during cooking.
• You can also boil an egg in a saucepan. However, you should strictly observe the temperature.