Onsen-Tamago

Onsen Tamago ( japanese温泉 卵or温泉玉 子) or onsen eggs are eggs, the hot springs in Japan, so-called onsen were cooked. Unlike usual boiled eggs they cook it usually around one hour at temperatures between 60 and 70 ° C, which both egg whites as yolks curdle slightly and get a consistently growing soft consistency, comparable to the lost eggs. Through the minerals dissolved in the water, the eggs also attend a more or less depending on the source salty sulfurous taste. In resorts such as Beppu these eggs are sold at roadside stalls.

In the valley Owaku - dani (大 涌 谷) near Hakone Onsen Tamago, there are special, so-called black eggs (黒 玉 子kuro - tamago, ) in which dissolved sulfates and iron ions turn black in the source the shells. They are hard boiled due to the heat of the sources.

With the proliferation of low-temperature method in the Western gourmet cuisine and the way of preparation of the onsen ice was acquired and refined. Served up Christian Lohse peeled onsen eggs in panko breaded and fried briefly, so that the very soft eggs obtain a thin, crispy shell.