Breakfast · 30 min · japanese

Onsen Tamago

Weeknight-friendly Japanese cooking: Onsen Tamago comes together in 30 minutes with eggs, dashi, and not much else. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 1 cup Dashi
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 2 Scallions
• 1 sheet Nori

Steps

1. Bring a pot of water to 175 degrees — steaming, not simmering. A thermometer earns its keep here.
2. Lower in room-temperature eggs, cover, and hold 20 minutes, keeping the water between 160 and 175 degrees. The whites should set like custard while the yolk stays liquid.
3. Chill the eggs in ice water 2 minutes to stop the cooking, then crack into small bowls.
4. Warm the dashi with the soy and mirin; pour around the eggs.
5. Top with scallions and nori strips. Silky, delicate, and barely cooked — the egg as the hot spring intended.

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