Hi, I am Elise. Today, I’m gonna show you how to prepare onsen tamago (japanese-style poached eggs) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. 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 favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Onsen Tamago (Japanese-style Poached Eggs) is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular 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 cook that.
The ingredients needed to make Onsen Tamago (Japanese-style Poached Eggs):
- Make ready 2-4 eggs
- Get 1 medium, heavy pot
Instructions 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 sausage 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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