[{"data":1,"prerenderedAt":191},["ShallowReactive",2],{"guide-en-onsen-tamago":3},{"id":4,"title":5,"body":6,"description":135,"extension":136,"meta":137,"navigation":186,"path":187,"seo":188,"stem":189,"__hash__":190},"guides\u002Fen\u002Fguides\u002Fonsen-tamago.md","Onsen tamago",{"type":7,"value":8,"toc":126},"minimark",[9,14,36,40,52,62,72,89,105,114],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"4 large eggs, about 50 g each without shell, refrigerated",[18,22,23],{},"1 litre water",[18,25,26],{},"200 ml cool tap water",[18,28,29],{},"60 ml prepared dashi, to serve: instant dashi granules dissolved in water at the packet ratio, or homemade",[18,31,32],{},"1 tsp soy sauce",[18,34,35],{},"1 tsp mirin, optional",[10,37,39],{"id":38},"method","Method",[41,42,48],"cook-step",{"cue":43,"diagram":44,"number":45,"scene":46,"title":47},"The pan is off the hob before the eggs enter.","boil","1","shell\u002Fdilute","Boil and dilute",[49,50,51],"p",{},"Boil 1 litre water in a heavy saucepan. Remove from the heat and mix in 200 ml cool tap water.",[41,53,59],{"cue":54,"diagram":55,"number":56,"scene":57,"title":58},"The water stays still; no heat is applied.","lid","2","shell\u002Fcover-off-heat","Cover the eggs",[49,60,61],{},"Lower in exactly 4 refrigerated eggs, cover, and leave off the heat for 17 minutes for a runny yolk, or 20 minutes for a creamier one. Use the stated water volume; a different pot or batch size changes the cooling curve.",[41,63,69],{"cue":64,"diagram":65,"number":66,"scene":67,"title":68},"The shell is cool enough to hold.","cool","3","shell\u002Frest-towel","Rest out of water",[49,70,71],{},"Lift the eggs out and leave for 5 minutes. Warm the dashi with soy sauce and optional mirin separately; briefly simmer if using mirin.",[41,73,79,82],{"cue":74,"diagram":75,"number":76,"scene":77,"title":78},"A loose, milky white surrounds a soft, runny yolk.","assemble","4","shell\u002Fcrack-bowl","Crack into a bowl",[49,80,81],{},"Crack each egg gently on a flat surface and open it close to a small bowl, letting it slide out. The white will be loose and milky and the yolk soft. Add a spoonful of the warm broth.",[49,83,84,88],{},[85,86,87],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[10,94,92],{"id":95},"equipment-heat",[49,97,98],{},"The hob only heats the initial water. Remove the pot from induction, gas or electric completely; switching an electric ring off is not enough. This cooling-water method depends on the pot, egg count and starting temperatures.",[49,100,101,104],{},[85,102,103],{},"Nonstick:"," Any suitable saucepan works.",[90,106,108,111],{"title":107},"Troubleshooting",[10,109,107],{"id":110},"troubleshooting",[49,112,113],{},"A watery white can occur if the water cooled too fast. A firm yolk means too much heat. Follow the reference quantities before adapting; a thermometer-controlled method is a different guide.",[90,115,117,120,123],{"title":116},"About this version",[10,118,116],{"id":119},"about-this-version",[49,121,122],{},"Adapted from Namiko Hirasawa Chen’s home method. Onsen eggs have softer whites than conventional poached eggs.",[49,124,125],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":127,"searchDepth":128,"depth":128,"links":129},"",2,[130,131,132,133,134],{"id":12,"depth":128,"text":13},{"id":38,"depth":128,"text":39},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},"Soft white and a custard-like yolk from gentle shell cooking.","md",{"slug":138,"family":139,"region":140,"aliases":141,"texture":144,"difficulty":147,"prep":148,"cook":149,"wait":150,"servings":76,"tools":151,"equipment":156,"nonstick":164,"related":165,"art":169,"photo":127,"status":170,"sources":171,"plain":181,"noScale":185},"onsen-tamago","Shell & water","Japan",[142,143],"hot spring egg","温泉卵",[145,146],"Silky","Creamy","Easy",10,17,"5 minutes resting",[152,153,154,155],"Small heavy saucepan with a tight lid","Measuring jug","Timer","Small serving bowls",[157,160,162],[158,159],"induction","pot",[161,159],"gas",[163,159],"electric","Any suitable saucepan works.",[166,167,168],"sous-vide-shell-eggs","poached","chawanmushi","onsen","Researched",[172,175,178],{"title":173,"url":174},"Namiko Hirasawa Chen — onsen tamago","https:\u002F\u002Fwww.justonecookbook.com\u002Fonsen-tamago\u002F",{"title":176,"url":177},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":179,"url":180},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"ingredients":182,"note":184},[20,23,26,183],"A pinch of salt, to serve","Skip the dashi broth in steps 3 and 4. Season the egg with a pinch of salt.","The water volume and resting time are set for exactly 4 eggs.",true,"\u002Fen\u002Fguides\u002Fonsen-tamago",{"title":5,"description":135},"en\u002Fguides\u002Fonsen-tamago","hrO-nx02wp8BpY0vYoirnOjqgbPGGYPqeBoSOpR-vSM",1791403723712]