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1
Make a slurry of 1 tablespoon of water and 1 tablespoon of cornstarch.
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2
Mix well and set aside.
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3
In a small sauce pan, bring 4 cups of water to a boil.
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Once the water has come to a boil, remove from heat.
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Mix in the cornstarch slurry.
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6
Add the 2 eggs and cover with a lid.
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Allow to sit for 8 minutes.
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Remove eggs from the sauce pan with a slotted spoon and briefly rinse them in cold water.
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(Just enough so they are cool to the touch)
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Crack the eggs on the side of a bowl and split them apart.
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The whites and yolks should fall right into the bowl.
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(If the egg whites stick to the shell, don't worry, you can scoop them out with a spoon.
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They are still velvety)
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Congratulations!
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You just made your Onsen Tamago!
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16
Add them to your favorite dish or have them for breakfast or a snack.
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17
I like to put a couple dashes of light soy sauce and a sprinkle of noritamago furake.
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18
*whispers* ...and then I spoon it over toast....but don't tell anybody.
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19
*blush*
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Cooks Notes: You may be wondering why we add cornstarch to the boiling water.
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21
Remember, we are trying to recreate the conditions of an Onsen (hot spring) which has an ambient water temperature of around 145F.
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22
Since we are heating our water to boiling (212F at sea level), we use the cornstarch to keep the heat from convecting into eggs too quickly.
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Cooks Notes: While a cooking time of 8 minutes works for me, it may not work perfectly for you.
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24
We live at 13 feet above sea level.
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If you are at a higher altitude, you probably will have to adjust the cooking time accordingly.
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Basically you will need to experiment.
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It would be great if folks could post their altitudes and cooking times on here to help others.
