Onsen tamago
egg dish
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 (hot springs) in Japan.
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. This special texture is the result of cooking it in a temperature high enough to solidify the yolk yet too low to solidify the white.
Preparation
The traditional way of cooking onsen tamago is to place eggs into rope nets and leave them in an onsen, with water that is approximately 65 °C (149 °F) to 68 °C (154 °F) for 20 minutes.
It can also be made at home.
Ready-made products are available at supermarkets throughout Japan.
The egg is poached within the shell. After cooking, the shell is cracked open and the egg is served in seasoned bonito dashi (Japanese stock) or soy sauce, with chopped spring onions sprinkled over the top.
This brief starts where responsible research should: with the source description of “Onsen tamago” as egg dish. Everything that follows is an evidence route, not borrowed authority.
Why this record matters
The subject matters to the general reference register because the source frames it as egg dish. Its deeper value depends on whether names, dates, institutions and citations support that framing.
Named sources, stable identifiers and responsible institutions provide the strongest route from overview to verifiable evidence. The source revision retrieved here is dated Jun 7, 2026. The linked authority identifier is Q453174. None of the 0 selected statements returned an explicit reference.
A concise general-reference account can conceal disagreements about scope, terminology or the weight assigned to individual sources. The source lead contains qualifying language; that uncertainty should survive quotation, summary and reuse. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.
How to read it
Use the entry as an orientation point, then follow its citations and revision history. Names, dates and institutional relationships should be checked against the original record.
- Subject orientation
- Search vocabulary
- Locating named sources
The closest primary source, responsible institution and strongest cited specialist reference.
Three-step research path
- Establish the record: confirm the title “Onsen tamago”, its source revision and the description used here.
- Expand the search: follow Onsen tamago primary sources, Onsen tamago archive and Onsen research across catalogues and specialist indexes.
- Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.
Questions for further research
- Which source most directly establishes the central claim about “Onsen tamago”?
- Which institution is responsible for the underlying evidence?
- Which cited source is closest to the event, object or claim?
Search terms from this dossier
This entry incorporates text from “Onsen tamago” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.