Mainly because it is cooked in the hot springs, so it is called hot spring eggs, the temperature of the hot springs is about 60 degrees Celsius, when we cracked the eggshell, we will find that the yolks of the eggs are already a little bit coagulated, while the egg whites have not yet been coagulated, so the flavor of the food is relatively unique, the hot spring eggs are mainly based on the yolks and whites of the different coagulation temperatures. The temperature at which the yolks are cooked is usually 70 degrees Celsius, while the whites are cooked at 80 degrees Celsius. When making hot spring eggs, we usually put the eggs into a netting and then directly into the hot spring for about 5 to 12 minutes.

The onsen egg is the opposite of the poached egg, because the poached onsen egg is the white part of the egg white is raw, and the yolk part of the egg yolk is already cooked, usually when we cook the poached egg, we cook the poached egg into a runny egg, that is to say, the yolk part of the egg yolk is not yet fully coagulated, and the egg white as well as fully coagulated, this kind of onsen egg serving method, mainly a kind of Japanese cooking method.