Onsen Tamago

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • 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 25 Jul 2025

Ingredients

  • Water icon
    Water
    as needed
  • Egg icon
    Egg
    6

Tools

  • kCook icon kCook Multi
  • kCook icon Large mixing bowl
  • kCook icon Small bowl

Step preview

  1. Fit the Slow cook plug
  2. Add water up to 3-litre mark
  3. Heat - 10 minutes, 104ºC, speed off
  4. Then carefully add eggs into the appliance bowl, fit the lid
  5. Let rest – 28 minutes
  6. Drain the eggs and place under cold running water – 2 minutes
  7. Gently crack one egg into a bowl, discarding any egg white that looks watery
  8. Repeat the same with the rest of the eggs
  9. Serve
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