Description
These silky soft eggs with a warm, runny center are perfect for a simple, yet so satisfying meal.
Ingredients
Scale
- 4 cups water
- ⅔ cup lukewarm water (to pour in later)
- 2 tsp salt (optional)
- 2 tbsp white vinegar (optional)
- 4 large eggs, cold
Sauce:
- ¼ cup dashi (Japanese soup stock) *see note
- ½ tsp soy sauce
- 2 tsp mirin
Instructions
- Bring 4 cups of water to a boil in a medium sized pot (the water should be enough to fully cover the eggs with about an extra inch of water on top). Add the salt and vinegar to the pot which helps breakdown the egg shells.
- Remove the pot from heat and pour in the lukewarm water to cool it down. Gently drop in the eggs and cover. Let it sit for 18 minutes for silky soft eggs with a runny center, or add an extra minute or two if you want it cooked through more.
- In the meantime, prepare the sauce by adding the dashi, soy sauce and mirin to a saucepan. Taste test it and adjust the measurements as desired – mirin will make it sweeter and soy sauce will add saltiness. Bring it to a boil then turn off the heat and let it cool in the fridge.
- Once the eggs are done cooking, drain and place into a bowl of ice water. Let it sit for 10 minutes.
- After 10 minutes, crack the bottom side of the egg and peel away the pieces until the egg is able to easily fall out. Spoon over the sauce and enjoy! I like to eat hot spring eggs with a bowl of rice, kewpie mayo and hot chili sauce. It also makes the perfect ramen topping!
Notes
I buy dashi flakes from the Asian market for convenience. Simply add water and it’s done! Chicken broth can be substituted, but use dashi for best flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: Japanese food
Keywords: onsen tamago, japanese egg, hot spring egg