How to Make Perfect Poached Eggs in a Frying Pan: Why Foodies Are Obsessed with This Traditional Japanese Cooking Trick
- A chef is using Japanese cooking methods to make poached eggs in a frying pan
- ‘Onsen Tamago’ is a new viral dish that’s super easy to implement
- This procedure requires the eggs to be partially boiled (in the shell) before frying
Professional and amateur chefs use traditional Japanese cooking methods to prepare poached eggs in frying pans.
Onsen eggs are Japanese low-temperature eggs that are slowly cooked in hot water from traditional Japanese hot springs.
Like poached eggs, both types are cooked in water, which causes the yolk to thicken, but onsen tamago is accomplished by cooking the eggs in the shell to achieve a delicate, custard-like white. increase.
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Both professional and amateur cooks use traditional Japanese cooking methods to cook poached eggs in frying pans.
Jasmine from Seoul shared a video detailing how to cook the perfect onsen egg on her Instagram Reel.
“These are so easy to make and I love having a lot in the fridge and using them all week long,” she wrote in the caption.
“My favorite way to eat it is with rice, Kewpie mayonnaise, and hot chili sauce. It’s very simple, but very satisfying.
To make a dish, you will need an egg, a pot, cold and hot water.
First, bring the water to a boil so that the eggs are completely submerged in a pot.
When the water boils, turn off the heat and pour cold water with the eggs.
Allow the eggs to soak in the pan for 11-15 minutes before removing.
Allow the eggs to cool for 5 minutes, then heat a frying pan and spray the bottom with cooking oil.
Onsen eggs are Japanese low-temperature eggs that are slowly cooked in hot water from traditional Japanese hot springs.
The egg should be partially boiled with the white still intact, but when you crack open the egg in the skillet, the yolk is still running.
Continue cooking until the yolks are as firm as you like, then flip them over and enjoy the eggs with your favorite garnish and side.
In traditional Japanese cuisine, a special sauce made from dashi, mirin, soy sauce, and bonito flakes is topped with green onions.
The egg should be partially boiled with the white intact, but the yolk will still run when you crack the egg in the pan.
To make the sauce, first put it in a small pot, add the mirin and soy sauce, and bring to a boil.
Next, add the bonito flakes, turn off the heat, and wait for the last ingredients to sink to the bottom of the pan.
After 1 minute, strain the mixture through a sieve and set the sauce aside.
Thousands of people have tried this simple dish. Many people are surprised that even an amateur cook can easily eat it.
Thousands of people have tried this simple dish. Many people are surprised that even an amateur cook can easily eat it.
“I made these today,” wrote the woman who shared a photo of the lunch on Instagram.
“I’ve always struggled with poached eggs – I can’t believe I’ve never tried a soft-boiled egg first! Genius.”
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