[{"data":1,"prerenderedAt":184},["ShallowReactive",2],{"guide-onsen-tamago":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":135,"description":136,"difficulty":137,"equipment":138,"extension":146,"family":147,"meta":148,"navigation":154,"nonstick":155,"path":156,"photo":127,"prep":157,"region":158,"related":159,"seo":163,"servings":77,"slug":164,"sources":165,"status":172,"stem":173,"texture":174,"tools":177,"wait":182,"__hash__":183},"guides\u002Fguides\u002Fonsen-tamago.md","Onsen tamago",[7,8],"hot spring egg","温泉卵","onsen",{"type":11,"value":12,"toc":126},"minimark",[13,18,40,44,55,64,73,89,105,114],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37],"ul",{},[22,23,24],"li",{},"4 large eggs, about 50 g each without shell, refrigerated",[22,26,27],{},"1 litre water",[22,29,30],{},"200 ml cool tap water",[22,32,33],{},"60 ml prepared dashi, to serve",[22,35,36],{},"1 tsp soy sauce",[22,38,39],{},"1 tsp mirin, optional",[14,41,43],{"id":42},"method","Method",[45,46,51],"cook-step",{"cue":47,"diagram":48,"number":49,"title":50},"The pan is off the hob before the eggs enter.","boil","1","Boil and dilute",[52,53,54],"p",{},"Boil 1 litre water in a heavy saucepan. Remove from the heat and mix in 200 ml cool tap water.",[45,56,61],{"cue":57,"diagram":58,"number":59,"title":60},"The water stays still; no heat is applied.","lid","2","Cover the eggs",[52,62,63],{},"Lower in exactly 4 refrigerated eggs, cover, and leave off the heat for 17 minutes. Use the stated water volume; a different pot or batch size changes the cooling curve.",[45,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"The shell is cool enough to hold.","cool","3","Rest out of water",[52,71,72],{},"Lift the eggs out and leave for 5 minutes. Warm the dashi with soy sauce and optional mirin separately; briefly simmer if using mirin.",[45,74,79,82],{"cue":75,"diagram":76,"number":77,"title":78},"A soft white surrounds a thick, spoonable yolk.","assemble","4","Crack into a bowl",[52,80,81],{},"Tap and crack each egg into a small bowl. Add a spoonful of the warm broth.",[52,83,84,88],{},[85,86,87],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[14,94,92],{"id":95},"equipment-heat",[52,97,98],{},"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.",[52,100,101,104],{},[85,102,103],{},"Nonstick:"," Any suitable saucepan works.",[90,106,108,111],{"title":107},"Troubleshooting",[14,109,107],{"id":110},"troubleshooting",[52,112,113],{},"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",[14,118,116],{"id":119},"about-this-version",[52,121,122],{},"Adapted from Namiko Hirasawa Chen’s home method. Onsen eggs have softer whites than conventional poached eggs.",[52,124,125],{},"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":16,"depth":128,"text":17},{"id":42,"depth":128,"text":43},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},17,"Soft white and a custard-like yolk from gentle shell cooking.","Easy",[139,142,144],[140,141],"induction","pot",[143,141],"gas",[145,141],"electric","md","Shell & water",{"plain":149,"noScale":153},{"ingredients":150,"note":152},[24,27,30,151],"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,"Any suitable saucepan works.","\u002Fguides\u002Fonsen-tamago",10,"Japan",[160,161,162],"sous-vide-shell-eggs","poached","chawanmushi",{"title":5,"description":136},"onsen-tamago",[166,169],{"title":167,"url":168},"Namiko Hirasawa Chen — onsen tamago","https:\u002F\u002Fwww.justonecookbook.com\u002Fonsen-tamago\u002F",{"title":170,"url":171},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fonsen-tamago",[175,176],"Silky","Creamy",[178,179,180,181],"Heavy saucepan with lid","Measuring jug","Timer","Small serving bowls","5 minutes resting","nrhB7P4u9xXCc7o8P2G40_jXVDkcxhvyJAqcijIcGis",1791339490390]