Onsen Tamago (Japanese-style "Poached" Eggs) -

There actually isn’t a more versatile ingredient to at all times have readily available in the fridge than eggs. Eggs help us begin our days off proper and give our baked goods moisture and construction. They’re also inexpensive, stuffed with protein, and a lifesaver at dinner when you could throw a fast meal together. Here's Easy Onsen Tamago (Japanese-style "Poached" Eggs) Recipes.

You can cook Onsen Tamago (Japanese-style "Poached" Eggs) using 2 ingredients and 4 steps.

Onsen Tamago (Japanese-style "Poached" Eggs) Ingredients

You need 2-4 of eggs.
Prepare 1 of medium, heavy pot.

Onsen Tamago (Japanese-style "Poached" Eggs) instructions

Fill a medium sized heavy pot half way with water and bring to a boil. (I use a Le creuset, but anything that will hold its heat for a several minutes will work). Meanwhile take the eggs out of the fridge and set on counter..
When the water boils, stop the heat and add 200 ml (slightly less than 1 cup) to the hot water. Gently place the eggs into the water..
Cover with lid and let sit for 10 minutes..
Remove eggs and cool down in some cold running water. Eat immediately or keep in the refrigerator for a few days for when ever you want..

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Recipe: Simple Onsen Tamago (Japanese-style "Poached" Eggs) -

I believe you can make great and tasty Onsen Tamago (Japanese-style "Poached" Eggs) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!