Hi, I’m Elise. Today, we’re going to prepare onsen tamago (japanese-style poached eggs) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Onsen Tamago (Japanese-style Poached Eggs) Recipe
Onsen Tamago (Japanese-style Poached Eggs) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Onsen Tamago (Japanese-style Poached Eggs) is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have onsen tamago (japanese-style poached eggs) using 2 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Onsen Tamago (Japanese-style Poached Eggs):
- Get 2-4 eggs
- Make ready 1 medium, heavy pot
Steps to make Onsen Tamago (Japanese-style Poached Eggs):
- Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter.
- When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water.
- Cover with lid and let sit for 10 minutes.
- Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want.
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