| 词条 | Onsen tamago |
| 释义 |
| name = Onsen Tamago | image = Onsen tamago at minshuku Korakuen, Nagano by Blue Lotus.jpg | image_size = 300px | caption = Onsen tamago | alternate_name = Hot spring egg | country = Japan | region = Japanese-speaking areas | course = Snack | served = | main_ingredient = chicken egg }} Onsen tamago ({{lang-ja|温泉卵}} or {{lang|ja|温泉玉子}}) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan.[1] 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 color and creamy texture of an uncooked yolk.[2] This special texture is the result as egg yolk and egg white solidify at different temperatures.[3] The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soy sauce. PreparationThe traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in a hot spring, with water that is approximately {{convert|70|C|F}} for 30 to 40 minutes. Crack open the shell and serve the egg in seasoned bonito dashi (Japanese stock) for breakfast, or in a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top. References{{Commons category}}1. ^{{cite web|url=http://japanvisitor.blogspot.com/2010/01/onsen-tamago.html |title=Onsen Tamago | Japan Blog - Tokyo Osaka Nagoya Kyoto |publisher=Japanvisitor.blogspot.com |date=2010-01-13 |accessdate=2013-10-25}} {{Eggs}}2. ^{{cite web|url=http://norecipes.com/blog/onsen-tamago-hot-spring-egg/ |title=Onsen Tamago (hot spring egg) |publisher=Norecipes.com |date=2008-10-29 |accessdate=2013-10-25}} 3. ^{{cite web|url=http://nozawakanko.jp/english/hotspring/onsentamago.php |title=NOZAWA ONSEN Village | Hot Spring | Onsen-tamago (eggs boiled in hot spring water) |publisher=Nozawakanko.jp |date= |accessdate=2013-10-25}} 3 : Japanese cuisine|Japanese egg dishes|Egg dishes |
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