1 person
20 min
Easy

Slow-cooked egg

Onsen tamago

Ingredients

  • 2 eggs
  • 1L of boiling water
  • 200ml of water

Preparation



1.Boil 1L of water in a fairly deep saucepan (the eggs should be completely submerged in the water), then remove from the heat.

2.Add 200ml of water and the eggs from the refrigerator to the saucepan, then cover. Let it cook for 12 minutes for a medium-sized egg and 13 minutes for a large one.

3.Place the cooked egg in cold water.


Enjoy your eggs with a little Tsuyu sauce!


It's ready! Enjoy your meal!

Products
of the recipe
Tsuyu Soy Sauce and Dashi (Japanese Stock) 500 ml
Tsuyu Soy Sauce and Dashi (Japanese Stock) 500 ml
18,60 €
18,60 €
Setoyaki "akatsuki" fine earthenware rice bowl
Setoyaki "akatsuki" fine earthenware rice bowl
19,30 €
19,30 €
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