Domesticated Sundays

Perfect Onsen Tamago Egg

Perfect Onsen Tamago (shhh! It’s better than a soft boiled egg)

  1. First thought that comes to mind: Happy Easter! Eggs for everyone!
  2. Great for: Making a large batch at a time.
  3. Inspiration: My new sous vide machine.
  4. Tips & Tricks: While the eggs are cooking in the sous vide, give them a stir every now and then. It will help circulate the water temperature and help set the yolk in the center of the egg.
  5. Pairs well with: Ramen, Salad and Pappardalle Pasta. You could also just eat it plain. 🙂







Sous vide machine

Large pot or cooler filled with water

6 eggs

1 tablespoon of water or chicken stock

2 teaspoon of soy sauce

1 teaspoon of sesame oil

Pinch of Japanese Furikake seasoning (consists of sesame seeds, seaweed and etc. You can find it at you local Asian market.)


  1. Fill your large pot of water and start the sous vide. Set the temperature at 145 F degrees.
  2. Once the water is at temperature, place eggs in water gently. Give them a stir gently.
  3. Let the eggs cook for 45 minutes and remove them from the hot water bath and run them under cold water.
  4. To serve, place the chicken stock or water in a bowl. Add the soy sauce and sesame oil. Crack the perfect onsen egg into the bowl. Sprinkle with Furikake seasoning.
This entry was published on April 5, 2015 at 9:02 am. It’s filed under Uncategorized and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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