Classic Onsen Egg Recipe
Point: A traditional Japanese dish where eggs are gently cooked in hot spring water.
Step 1: Fill a pot with hot spring water and bring it to a temperature of around 140-160°F.
Step 2: Carefully crack an egg into a small bowl and then gently slide it into the hot water.
Step 3: Let the egg cook for about 30-45 minutes, depending on how runny or firm you want the yolk to be.
Step 4: Remove the egg from the water using a slotted spoon and place it in a bowl of cold water to stop the cooking process.
Step 5: Serve the onsen egg on top of steamed rice or noodles, garnished with soy sauce and sliced green onions.
Onsen Egg Benedict
Point: A creative twist on the classic Eggs Benedict dish, using onsen eggs for a unique flavor and texture.
Step 1: Poach onsen eggs according to the classic recipe.
Step 2: Toast an English muffin and top with a slice of Canadian bacon or smoked salmon.
Step 3: Place the poached onsen eggs on top of the bacon or salmon.
Step 4: Drizzle with hollandaise sauce and sprinkle with chopped chives or parsley.
Step 5: Serve the onsen egg Benedict with a side of mixed greens or roasted potatoes for a complete and satisfying meal.
Onsen Egg Ramen
Point: A comforting and delicious noodle soup dish featuring onsen eggs as a creamy and rich topping.
Step 1: Cook ramen noodles according to package instructions.
Step 2: Prepare a broth using chicken or vegetable stock, soy sauce, mirin, and garlic.
Step 3: Place a poached onsen egg in the center of a bowl of cooked ramen noodles.
Step 4: Pour the hot broth over the noodles and egg.
Step 5: Garnish with sliced green onions, nori strips, and a sprinkle of sesame seeds.
Step 6: Enjoy the creamy and flavorful onsen egg ramen as a satisfying and hearty meal.
