Onsen tamago

Onsen tamago is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of in Japan.
The egg has a unique texture in that the white tastes like a delicate custard and the yolk comes out firm, but retains the colour and creamy texture. This special texture is the result of cooking it in a temperature high enough to solidify the yolk yet too low to solidify the white.

Preparation

The traditional way of cooking is to place eggs into rope nets and leave them in an, with water that is approximately to for 20 minutes.
It can also be made at home.
Ready-made products are available at supermarkets throughout Japan.
The egg is poached within the shell. After cooking, the shell is cracked open and the egg is served in seasoned or soy sauce, with chopped spring onions sprinkled over the top.