Japanese onsen eggs are eaten with rice, Sukiyaki lovers know that Japanese restaurants offer "aseptic eggs" as an ingredient, and those who like to eat these raw eggs think they have a wonderful flavor.

The most common way to eat them in Japan is to crack them into a bowl and mix them with chopsticks, then put the beef, scallions and other ingredients cooked in the pot into the egg mixture and dip them into the egg mixture, which makes them taste very tender and flavorful.

Onsen egg eating method

Round onsen egg is a common home cooking in Japanese families, the temperature of the egg white coagulation is about 70 + ° C; yolk coagulation temperature is about 60 + ° C, the use of the temperature difference between the two, so that the egg immersed in the 60-70 ° C of warm water, there will be the outside of the raw inside the cooked onsen egg, home cooking is also the same!

Onsen eggs are a type of poached egg. It is named after the hot springs where it is boiled (the hot springs are mostly around 60 degrees). When you crack the egg shell, you will be surprised to find that the egg yolk is slightly solidified, but the egg white is not yet solidified, and the flavor is very unique, which is boiled according to the different solidification temperatures of the egg yolk and the egg white.