Chef Kim Dae-seok’s Silky Onsen Tamago (Poached Egg)
Chef Kim Dae-seok’s Silky Onsen Tamago (Poached Egg)
Special Onsen Tamago Recipe by Chef Kim Dae-seok
Today, we’ll be making Onsen Tamago, a delicate and flavorful poached egg, following Chef Kim Dae-seok’s special recipe. This dish is perfect for a simple yet elegant breakfast or a satisfying meal replacement.
Onsen Tamago Ingredients- 4 fresh eggs
- 12 Tbsp water (3 Tbsp per egg)
Savory Dipping Sauce- 1/3 Tbsp sugar
- 2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/3 Tbsp sugar
- 2 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 4 fresh eggs. The freshness of the eggs is key to a delicious Onsen Tamago.
Step 2
Let’s make a flavorful dipping sauce to drizzle over the Onsen Tamago. In a small bowl, combine 1/3 Tbsp sugar, 2 Tbsp soy sauce, 1/2 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Mix them well. This sweet and savory soy sauce-based sauce will enhance the flavor of the poached eggs.
Step 3
Prepare 4 small, heat-resistant ceramic bowls. Pour 3 Tbsp of water into each bowl – this is about 3 Tbsp of water per egg. Adding water to the bowls helps the eggs to cook gently and evenly in the steamer.
Step 4
Carefully place one egg into each bowl. Avoid adding salt or vinegar at this stage, as it’s best to preserve the natural delicate flavor of the Onsen Tamago. Be gentle to avoid breaking the yolk.
Step 5
It’s recommended to remove the chalazae, the white, stringy bits attached to the yolk. Removing these will result in a smoother, more delicate texture for your Onsen Tamago. You can gently scoop them out with a spoon or chopstick.
Step 6
Fill a steamer with enough water and bring it to a boil over high heat until plenty of steam is generated. Ensuring there’s ample steam is crucial for the eggs to cook evenly and deliciously.
Step 7
If the ceramic bowls you initially prepared don’t fit well in your steamer, or if you find a different container would be more efficient, feel free to switch to a suitable one. The cooking outcome is more important than the exact shape of the dish.
Step 8
Arrange the prepared bowls in the steamer and cover with the lid to steam. The cooking time can be adjusted based on your desired texture. For a soft, runny yolk (half-cooked), steam for about 5 minutes. For a texture between half-cooked and fully cooked, steam for about 6 minutes. You can also check for doneness by gently piercing the egg with a chopstick.
Step 9
Voila! Here’s the appetizing visual of the Onsen Tamago after steaming. They look perfectly cooked and appealing, ready to tempt your taste buds.
Step 10
Before serving, carefully pour out any excess water that has collected at the bottom of the bowls. Be sure not to disturb the delicate poached egg itself.
Step 11
Each bite is incredibly tender! Serving the Onsen Tamago in individual bowls makes for a neat and personal portion, perfect for easy enjoyment. They are especially delicious when served warm.
Step 12
Don’t forget to drizzle the delicious dipping sauce you made earlier over your Onsen Tamago! The sweet and savory sauce creates a fantastic harmony with the soft eggs. This dish makes for a hearty and nutritious breakfast or a satisfying light meal.
