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62 lines
2.3 KiB
Markdown
62 lines
2.3 KiB
Markdown
# How to Make Onsen Tamago
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A traditional Japanese snack that can be used as a side dish. Note the distinction from soft-boiled eggs: in soft-boiled eggs, the white is cooked while the yolk remains runny; in onsen tamago, the white is runny while the yolk is cooked.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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### Main Ingredients
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- Eggs
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### Essential Tools
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- Kitchen thermometer (preferably one with a clip)
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- Cup (no specific requirements; any cup will do)
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### Secondary Ingredients
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Optional ingredients for garnish
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- Kelp soy sauce (a low-salt Japanese soy sauce used for seasoning the onsen tamago)
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- Scallions
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## Quantities
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- Use 1 egg, adjusting the quantity based on your appetite and the size of your pot.
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## Instructions
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### Boiling the Eggs
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- Fill a pot with tap water, ensuring the water level is about 3 cm above the eggs. Insert a thermometer into the water.
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- Turn on the heat or the induction cooktop. Gradually adjust the power or flame size to maintain the water temperature at **70 degrees Celsius**.
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- Place the eggs in the pot. Do not stack the eggs on top of each other; they should all rest at the bottom with enough space to move around.
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- Maintain this temperature for **25 minutes**.
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- Prepare a bowl of ice water.
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- Remove the eggs and immediately place them in the ice water, **waiting for 3 minutes**.
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- Crack the eggs into a small bowl to complete the preparation.
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## Additional Content
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### Flowchart
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``` mermaid
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graph TD
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A[锅中加水，插入温度计] --> B[控制水温到70℃]
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B --> C[放入鸡蛋，保持水温为70℃ 25分钟]
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B --> D[准备冰水]
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C --> E
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D --> E[鸡蛋捞出放入冰水，等待3分钟]
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E --> F[鸡蛋打入小碗]
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```
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### Notes
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- If using a mechanical thermometer (which does not require power), the probe must be submerged in the water by at least 6 cm. If using an electronic thermometer, there are no special requirements.
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- A slightly thicker pot is recommended for better temperature control.
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- Although holding at 70°C for 25 minutes is sufficient to kill Salmonella, it is still advisable to consume fewer raw eggs or purchase pasteurized eggs specifically labeled as safe for raw consumption.
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.
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