Onsen tamago, a softly cooked egg in flavorful soy broth, is a popular breakfast item in Japan. Traditionally, it's made by cooking the eggs in hot geothermal spa water, but it's just as easy to make it at home. All you need are a pot and a digital thermometer. Here's how to do it.
This Recipe came fromCooks Illustrated May/June 2015. The saltiness of fish sauce can vary; we reccommend Tiparos. When taking the temperature of the caramel in step 2, tilt the pan and move the thermometer back and forth to equalize hot and cool spots; also make sure to have hot wter at the ready. This dish is intensely seasoned, so servi ti with plenty of steamed white rice.