Onsen tamago
Egg dish
Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen (hot springs) in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture.
Nº Q453174 ★★★
Rara · Saberes
Onsen tamago
Egg dish
Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen (hot springs) in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture.
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Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen (hot springs) in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture. This special texture is the result of cooking it in a temperature high enough to solidify the yolk yet too low to solidify the white.
Texto: Wikipédia em inglês, CC BY-SA 4.0. · Imagem: Blue Lotus from Jigokudani Onsen, Nagano (CC BY 2.0) ·
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