Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit.

'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen in Japan.

[1] The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk.

After cooking, the shell is cracked open and the egg is served in seasoned bonito dashi (Japanese stock) for breakfast, or with a light sauce made with mirin, dashi and soy sauce with chopped spring onions sprinkled over the top.

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