What is an onsen tamago, and how do you make it sous vide style? Learn to create this traditional Japanese slow-cooked egg with your immersion circulator.
1 Answer
Onsen tamago is a traditional Japanese soft-cooked egg, characterized by a custard-like yolk and a barely set white. You can make it sous vide by cooking eggs at a precise temperature, typically around 63-64°C (145-147°F), for about an hour.
Detailed Explanation:
Onsen tamago, literally 'hot spring egg,' is traditionally cooked in the naturally hot waters of Japanese onsen (hot springs). The unique texture comes from cooking the egg at a low, consistent temperature, which allows the yolk to set before the white fully solidifies. Replicating this at home with a sous vide machine is straightforward:
Prepare the Water Bath: Fill your sous vide container with water and set the temperature to 63°C (145°F) for a runnier yolk or 64°C (147°F) for a slightly firmer yolk. Use a reliable sous vide immersion circulator to maintain a consistent temperature.
Submerge the Eggs: Gently place the eggs into the water bath. You can put them directly in, or use a slotted spoon to lower them carefully to prevent cracking.
Cook the Eggs: Cook the eggs for approximately 60 minutes. This timing ensures the yolk reaches the desired custard-like consistency and the white remains delicate.
Cool (Optional): If you're not serving immediately, you can gently transfer the eggs to an ice bath to stop the cooking process. This will help prevent overcooking and make them easier to handle.
Serve: Carefully crack the eggs into a small bowl or over rice. Season with soy sauce, dashi, or your favorite toppings.
Pro Tip:
Don't overcrowd the water bath. Ensure there's enough space around each egg for the water to circulate properly, maintaining a consistent temperature. Overcrowding can lead to uneven cooking.