How to Make Silky Onsen Tamago Eggs 

Onsen eggs have been a big part of my diet recently. I’ve been ill and haven’t had much appetite but need to regain the weight I’ve lost. There’s just something so comforting about the runny yolk and just barely cooked white, and it is easy to eat. But sometimes I’d get a perfect egg, and sometimes I’d get a totally raw egg, and the rest of the time I’d get an overcooked, almost set yolk. Now I have your secret formula for perfectly cooked eggs every time! Thank you very much for this recipe.

I'm not gonna lie, I do miss that outro with your kids saying "itadakimasu!". It feels like that was so long ago now. Thank you for another great meal recipe, Nami. I'm so glad that I don't need a hot spring to make this 😄

As soon as I saw this video I went to the kitchen and made this to eat with my breakfast. God, that was delicious. As always, thank you so much for the great recipes!

Cant wait to make this soon for me i never had onsen tamago before perfect for my after office snacks

Thank you for sharing this 💕 love to try it.

This looks amazing! Thank you! 😊

Onsen tamago on gyudon is the best.

I wish I stayed at a hot spring in Japan. Lol

Thanks for sharing. Will try. Ramen egg still not mastered yet.

Hi. What's the temperature of the cold water you add to the pot? Thanks

Please specify the temperature of 200 ml cold water to be mixed after boiling the water and before putting in the eggs.

Yummy 😋😋

How much hondashi if I'm using hondashi instead of making the dashi from scratch?

Cool! We have onsen Tamago egg cooker. Are you interested in giving it a try? Happy to send one to you,

Is the egg white supposed to be completely cooked through (aka no clear egg white left)?

What is dashi bottle sauce look like ?

mi master

Have the egg whites a runny consistency? Wouldn't be able to eat them in that case. Just want to know before I waste ingredients....

I never expected you could poach an egg like that!

Can I prep onsen eggs? or do they have to be used the same day?

I ask Really your cooking tamago for bowil 17-20 minutes no second minutes?

Which is the best Yukihira Nabe I can buy in USA please ?

Found your channel because we have a international student coming to live with us in New Brunswick Canada! We want to make him feel at home! What should we have in our kitchen cupboards to make him feel welcome?

Thanks for the video 👍🏻

This looks delicious! I've had kt in Japan and will definitely try it. One thing though: please please please don't use "large" eggs (in general). Use medium or small eggs, for the sake of the chicken's health. Large eggs are torturous to lay for them, its basically a torture breed. We all eating animals and animal products should try as much as we can to at least use products that don't inflict any unnecessary harm to those animals. Large eggs destroy their cloacas and this leads to a lot of suffering and death. I didn't know about that until I've talked to a vet about it...

Yay thank you