Quail Egg Onsen Tamago (Hot Spring Eggs)

Quail Egg Onsen Tamago (Hot Spring Eggs)

Hot spring eggs are fun in that in Japan (and elsewhere where hot public baths and springs exist), you can purchase a couple of eggs to cook while you… cook. The unique temperature result is an egg with runny silken tofu-like whites, with semi firm yolks. it’s like a reversed soft boiled egg.

Sunk in a simple dashi soy sauce and some minced spring onions and shichimi pepper flakes, it’s a tasty treat.

I no longer raise chickens (at least for the remainder of the year) but I do have a beefed up quail population which gives me a steady supply of little bite sized eggs. I decided to play around with this style of cooking eggs.

It took a couple of tries because I don’t have a thermometer (in which case 70 degrees C for 15 minutes works) so I had to do a ratio of cold to boiling water. I found a 1:4 ratio works.

Ingredients

  • 6 quail eggs, washed
  • 4 cups boiling water
  • 1 cup room temperature water
  • Dashi soy sauce (mirin, soy sauce, kombu, water)
  • Minced chives
  • Shichimi pepper (optional)
  1. Place 6 quail eggs in a pot and combine room temperature and boiling water in pot.
  2. Allow to sit about 10-15 minutes. Remove and crack open into bowl.
  3. Drizzle dashi and garnish.
  4. Alternatively, keep the eggs in 70 degrees C water for about 15 minutes.