From my trip to Japan, I brought back many things, the desire to go back there, lots of things so cute, chocolate flavoured chips, a delicious soy sauce and this recipe perfect for weekend breakfasts which I almost physically need when I spend two or three weeks without eating some: onsen tamago. Historically, it’s a method for cooking the eggs (tamago) in an onsen (japanese hot springs). Today, hype chefs call them “perfect egg”, but without the lightly diluted soy sauce, it’s not the same dish.
Let’s talk about the egg. Cooking temperature of yolk and white is slightly different: egg white cooks from 63°C while the egg yold cooks from 68°C. Cooking the eggs at a temperature of 65°C for a while gives a soft and creamy white and an egg yolk just a little thick. Some use professional equipment to prepare them, other have methods using a pot of boiling water (I tried and … meh), I use a sugar thermometer, which I keep balanced in the pot using a combination of pint glass and knife. Don’t ask.
Ingredients (pour 1)
- 1 fresh egg
- spring onions
- nori algae
- 1 tea spoon of (good) soy sauce
- 1 tea spoon of sake
- 1 tea spoon of mirin
- 5 tea spoons of water
- if you want 1/2 tea spoon of lemon juice
- a bit of wasabi
Heat a pot of water to 65°C.
Cook the egg for 20 minutes. When the water reach 64°C, I place the egg into the water and I tune the heat to minimum. I shut the heat off when the water reached 67°C and heat up when it hits 64°C.
Prepare the sauce: mix the soy sauce, the sake, the mirin and the lemon. dilute with water to taste..
Chop the spring onion and cut the nori into small specks.
Let the egg cool down.
Place the egg into a cute little bowl, pour the sauce and finally add the chives and onion. Add a pinch of wasabi in the bowl.
Eat with a small wooden spoon.