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Hot Spring Eggs (Onsen Tamago)

[ Prep Time: 5 min | Cooking Time: 60 min | Serving: 6 ]

Onsen Tamago means hot spring eggs in Japanese. Traditionally it is prepared by slowly cooking the eggs in the hot spring water to create silky egg whites and custard-like yolk. With the use of an immersion circulator or sous-vide machine, it is very easy to prepare this at home with excellent consistency!


  • 6 Eggs


Sauce Mix

  • 6 Tbsp Water

  • 1½ Tbsp Light Soy Sauce

  • 1 Tbsp Mirin

  • 1 Tsp White Sugar

  • ¼ Tsp Dashi Granules



1. Prepare the dashi soy sauce by mixing white sugar (1 tsp), light soy sauce (1½ tbsp), mirin (1 tbsp), water (6 tbsp), and granulated dashi (¼ tsp). Microwave the sauce at 900W for 90 sec.

2. Gently place eggs (6 pcs) in a pot of water equipped with a sous-vide machine or immersion circulator. Set the temperature to 62℃ and cook for 1 hr.

3. Crack the egg (1 pc) gently and serve with dashi soy sauce (1 tbsp).



  • Chicken powder could be used to substitute granulated dashi.

  • Keep the hot spring eggs in the refrigerator for up to 2 days.

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