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Onsen Tamago (japanese-style "poached" Eggs) Recipe

Onsen Tamago (Japanese-style "Poached" Eggs) Recipe
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Cooking Time : 15 minutes
Serving : 4
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Prepare the ingredients before making Onsen Tamago (Japanese-style "Poached" Eggs) in your home. Then, follow these steps below to serve Onsen Tamago (Japanese-style "Poached" Eggs) for your family or friends.

Ingredients: Onsen Tamago (Japanese-style "Poached" Eggs)

  • 2-4 eggs
  • 1 medium, heavy pot

How to Make Onsen Tamago (Japanese-style "Poached" Eggs)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Onsen Tamago (Japanese-style "Poached" Eggs) in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Cover with lid and let sit for 10 minutes.
  • Step 4
  • 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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