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2-Minute Microwave Onsen Tamago • Simply One Cookbook


This quick and straightforward 2-Minute Microwave Onsen Tamago is an excellent, time-saving hack to make a silky and creamy Japanese-style poached egg! I‘ll present you tips on how to prepare dinner it in a fraction of the time it takes to slow-poach it the standard method.

A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.

Have you ever tried poaching eggs earlier than? I’ve seen completely different strategies on the market, however I usually use the Japanese egg poaching technique generally known as onsen tamago, which includes cooking the egg slowly within the shell in sizzling water (see my authentic recipe).

This technique offers me probably the most magnificent poached eggs, with the whites completely set and the golden yolks deliciously oozy. Nevertheless, egg poaching could be finicky, so right now, I needed to point out you the best solution to make onsen tamago, or Japanese-style poached egg, within the microwave.

You may name this dishonest, however the consequence remains to be wonderful, and it definitely saves loads of time on busy days. With this handy microwave-method, you possibly can poach onsen tamago in lower than 2 minutes!

What’s Onsen Tamago?

You may already know that ‘onsen’ refers to a sizzling spring, so it’s straightforward to place collectively that ‘onsen tamago’ interprets to ‘sizzling spring eggs’ in Japanese. After we say ‘onsen tamago,’ you possibly can confer with it as each a dish and an egg poaching approach.

It’s true that the Japanese slow-cooked the eggs in sizzling spring water again within the day. Charming as this will likely sound, the last word purpose of this conventional technique of poaching eggs is to create silky egg whites and custard-like yolks, so creamy and dreamy that the egg melts proper in your mouth.

Onsen Tamago in a flower-shaped bowl.Onsen Tamago in a flower-shaped bowl.

Whereas cooking eggs in a sizzling spring is definitely not a typical observe anymore, nor do now we have an onsen in our yard, we now make onsen tamago in a daily pot over the range, similar to you’ll with a daily poached egg.

I’ve shared the unique approach right here, however this technique nonetheless requires time. Since all of us can take some shortcuts in our busy schedules, this tremendous straightforward microwave technique is a light-bulb second for getting ready onsen tamago at dwelling!

Why You’ll Love This Recipe

  • Completely foolproof! In comparison with the common stove-top egg poaching technique, that is no-brainer even for newbie cooks.
  • Makes for a fast add-on protein anytime you want it.
  • So many dishes to make use of it for! Onsen tamago is often loved with a dashi-based sauce as a part of a conventional Japanese breakfast, however we additionally like so as to add the poached egg on prime of dishes equivalent to Gyudon, Hambagu, Japanese Curry, and extra!

Elements for Microwave Onsen Tamago

You’ll want solely two elements to make onsen tamago.

  • Massive egg (50 g every, with out shell)
  • Water

How one can Make Microwave Onsen Tamago

Poaching eggs within the microwave is actually as straightforward as a-b-c. The detailed recipe is on the recipe card beneath.

Leap to Recipe

  1. Crack an egg right into a microwave-safe glass bowl. Pour water across the edges so the egg stays within the center.
  2. Microwave the egg till the egg white simply solidifies and turns white.
  3. Scoop out the onsen tamago, drain the cooking water, and serve!
A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.

Recipe Ideas and Methods

  • Decide the microwave-safe bowl that’s the proper form. Use a bowl related in form to a regular rice bowl or miso soup bowl that‘s rounded and considerably deep, with sides that go straight up. This manner, the egg can be submerged and wrapped in water properly needing an excessive amount of water.
  • Add water across the edges and on prime of the egg. As you gently pour water round and over the egg, it’ll submerge beneath the water. This is the reason it’s necessary to make use of a bowl that’s rounded and goes straight up. When the bowl’s opening is simply too large, you want extra water to submerge the egg.
  • Take a look at and determine the cooking time. Microwave the egg utilizing 500W (for my 1000W microwave, I take advantage of half energy or P5). After testing a number of occasions, my microwave and the quantity of water I used took precisely 90 seconds to get excellent onsen tamago. When the egg white solidifies and turns white, it’s able to take it out.
  • Take away the onsen tamago from the recent water instantly so the remaining warmth doesn’t overcook the egg yolk.

How one can Retailer

Because it takes solely 90 seconds to make onsen tamago within the microwave, I extremely advocate making it proper earlier than you want it. However for some purpose, if it’s essential make it forward of time or have leftovers, then that is what you are able to do:

  • To Refrigerate: As soon as the onsen tamago is cooled to room temperature, refrigerate instantly in an hermetic container for 3-4 days.
  • To Reheat. For the perfect outcomes, gently reheat leftover onsen tamago within the microwave till heat.

How one can Serve Onsen Tamago

A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.

Want to study extra about Japanese cooking? Join our free e-newsletter to obtain cooking ideas & recipe updates! And keep in contact with me on FbPinterestYouTube, and Instagram.

A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.A plate containing Onsen Tamago (Japanese hot spring egg) made with a microwave.

2-Minute Microwave Onsen Tamago

This quick and straightforward 2-Minute Microwave Onsen Tamago is an excellent, time-saving hack to make a silky and creamy Japanese-style poached egg! I‘ll present you tips on how to prepare dinner it in a fraction of the time it takes to slow-poach it the standard method.

Prep Time: 1 minute

Cook dinner Time: 2 minutes

Complete Time: 3 minutes

Elements 

 

Japanese Ingredient Substitution: If you would like substitutes for Japanese condiments and elements, click on right here.

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Directions 

  • Crack 1 massive egg (50 g every w/o shell) in a small, microwave-safe glass bowl. Use a bowl related in form to a regular rice bowl or miso soup bowl that‘s rounded and considerably deep with sides that go straight up. Subsequent, pour some water into the bowl across the edges, pushing the egg to the middle.

  • Pour sufficient water on prime of the egg yolk to submerge it fully. I often use 6 Tbsp water for this specific bowl. Then, gently puncture the yolk with a toothpick to maintain it from exploding throughout cooking.

  • Place the bowl on the edge of the microwave tray. Microwave at 500W (I take advantage of half energy or P5) for 90 seconds, or till the egg white JUST solidifies and turns white. The egg yolk needs to be pinkish and runny at this stage because it takes longer to solidify than the egg white. DO NOT OVERCOOK. In case your egg white remains to be clear, microwave for five seconds extra and examine once more. The poached eggs ought to have silky egg whites and custard-like yolks.

  • Instantly scoop out the onsen tamago with a slotted spoon, drain the cooking water, and switch it to a small plate or bowl. Don‘t preserve the egg within the cooking water, because the remaining warmth will proceed to prepare dinner it. Now, it‘s prepared to make use of!

To Serve Onsen Tamago

To Retailer

  • Cool the Onsen Tamago to room temperature and refrigerate instantly in an hermetic container for 3–4 days. To reheat, place the leftover poached egg and a few water in a bowl and gently warmth it within the microwave till simply heat.

Writer: Namiko Chen

Course: How one can

Delicacies: Japanese

Key phrase: egg

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