Language
EN ZH
Perfect Onsen Tamago
Japanese

No thermometer needed! Using a simple water ratio (3 cups boiling + 1 cup cold), you can easily make silky, custard-like Japanese hot spring eggs at home.

Last updated: February 2, 2026
PREP
2
COOK
12
TOTAL
14m
8
0
Back
Instructions
Cooking
1 ✓

Pour 3 cups of water into a pot and bring to a boil.

2 ✓

Once boiling, turn off the heat immediately and remove from the burner.

3 ✓

Pour in 1 cup of cold water. This lowers the temperature to the perfect range (approx. 68-70°C).

4 ✓

Gently place the eggs into the pot and cover with the lid.

5 ✓

Remove the eggs and soak them in cold water (or an ice bath) until completely cooled to stop the cooking process.

Serving
6 ✓

Crack the shell and release the egg directly into a bowl.

Chef's
  • This method uses simple thermal equilibrium (3:1 ratio). It naturally hits the 65-68°C sweet spot needed for Onsen Tamago without a thermometer.
  • If cooking more than 4 eggs at once, consider extending the resting time by 1-2 minutes.
USED IN
Gyudon (Japanese Beef Bowl)

Gyudon

A classic Japanese beef bowl with tender beef slices, caramelized onions, and a rich, savory sauce. Perfectly topped with a soft Onsen Tamago.

Main