Onsen Tamago

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    80

Onsen Tamago literally translates to ‘hot spring eggs’, which you’ll find topping many bowls of ramen across Japan. Traditionally, the eggs were cooked directly in hot springs in the Japanese mountains, which poach the eggs inside their shells by maintaining a constant warm temperature. This recipe recreates those conditions to produce soft, silky whites and a golden, runny yolk.

recipe updated 26 Feb 2024

Ingredients

  • Water icon
    Water
    4 kg
  • Egg icon
    Egg
    6

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl

Step preview

  1. Add water to the Cooking Chef XL Bowl
  2. Cook with splashguard fitted until boiling - 10 min, 100°C, Speed OFF
  3. Then add egg to the Cooking Chef XL Bowl
  4. Leave - 28 min
  5. Drain and place the eggs under cold water for 2 minutes
  6. Gently crack the egg into a small bowl
  7. Discard any white that looks watery
  8. Serve
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