Onsen tamago.
Keep the egg in warm water at 68-70 degrees for about 30 minutes.
However it’s depends on the size of eggs.
I always make it with a yogurt maker, because temperature and time are easy to manage.
I poured mentsuyu and dashi, today.
It’s very gentle texture and taste.
Most Japanese people love it.
Of course I also!
#onsentamago
#yogultmaker
#Yogurtia
#japanesecookingclass
#privatecookingclass
#japanesehomecooking
#japanesecooking
#japanesefood
#japanesecalligraphy
#cookingclasstokyo
#cookingclassjapan
#cookingscience
#scienceofcooking
Keep the egg in warm water at 68-70 degrees for about 30 minutes.
However it’s depends on the size of eggs.
I always make it with a yogurt maker, because temperature and time are easy to manage.
I poured mentsuyu and dashi, today.
It’s very gentle texture and taste.
Most Japanese people love it.
Of course I also!
#onsentamago
#yogultmaker
#Yogurtia
#japanesecookingclass
#privatecookingclass
#japanesehomecooking
#japanesecooking
#japanesefood
#japanesecalligraphy
#cookingclasstokyo
#cookingclassjapan
#cookingscience
#scienceofcooking
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