Japanese Hot Spring Egg in Dashi, Onsen Tamago

For those who are unfamiliar with the words onsen tamago, onsen means hot springs and tamago means eggs in Japanese. I first encountered this beautiful creation in Koya, the beloved udon bar that has now sadly closed in Soho (Koya bar still stands so it's not all tears).

I had never tasted such a silky egg that looked as if it was raw in form, but was very obviously cooked from the white coloured egg-whites. Combined with a delicate dashi soya sauce, it was pure indulgence.

After a bit of googling, I learned that eggs were traditionally cooked in Japan's warm hot spring waters and hence it's name 'hot spring eggs'. The eggs are cooked whole in their shells, and thanks to the gentle heat of the warm water, it slowly poaches inside the shell.

It's important to mention that an onsen tamago is not the same as a soft boiled egg (check this guide on how long to boil an egg) as the texture is completely different. I've since made onsen tamago at home many times, and it's really easy. Just be careful to time it right once it's sitting in the hot water and you're good to go.

The dashi soya I used can be bought in any Japanese grocery stores, mine was from Japan Centre in London.

x2 fresh eggs at room temperature (I used British Red Lion eggs)
3.5 cups of water for boiling the eggs
1 tbsp dashi soya
4 tbsp hot boiled water
1 tsp chopped spring onion 

1. Boil 3 cups water in a saucepan and once boiled, turn off the heat and pour in half a cup of water
2. Submerge the eggs in the water, ensuring the water covers all of the egg, and put the lid on. Set timer for 14 minutes
3. Whilst the eggs are slowly cooking, make the dashi soya. Mix 1 tbsp of dashi soya with 4 tbsp of hot boiled water, and split into 2 bowls
4. When 14 minutes is up, take the eggs out and run under a cold tap so that the shells are no longer warm.
5. Crack 1 egg into each of the bowls and top with chopped spring onions
6. Enjoy it on its own or over steamed rice or ramen

If you try this recipe at home, I'd love to hear if you enjoyed it or not!    


  1. I really want to make a few more months to wait!!! Not brought the ready made stock before need to give it a try. I am just making a mini shop list for japan center on sat! Thanks for sharing looks simple enough for me to follow and I love your photos.

    1. This ready made stock is what the Japanese used for udon soup base/tempura dip/dashi steamed egg. So versatile! Not too long to go until you can try this recipe! x


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