 |
| onsen tamago - www.healthnote25.com |
Onsen
tamago (温泉 卵 or 温泉玉
子?)
Is a traditional low-temperature Japanese egg cooked slowly in onsen water in
Japan. The egg has a unique, white texture, it tastes like fine pudding (bima
and soft) and the egg yolk comes out gently, but retains the creamy colour and
texture of the egg yolks.
This special texture is cooked using the difference between the temperature of egg yolks and freezing egg whites. The eggs are boiled in cheese and served without the shell in a small cup with gravy and soy sauce.
This special texture is cooked using the difference between the temperature of egg yolks and freezing egg whites. The eggs are boiled in cheese and served without the shell in a small cup with gravy and soy sauce.
0 Comments:
Post a Comment