Japanese Soft-Cooked Eggs (Onsen Tamago)
A perfectly poached egg inside its shell, soft-cooked eggs have a solid yolk with soft, creamy whites.
In Japan, ‘Tamago’ is the word for ‘egg’, whereas ‘Onsen’ refers to the hot geothermal springs throughout the country. Those temperature-stable hot springs supply the perfect level of heat for making soft-cooked eggs. After dropping their eggs (shell-on) into the hot spring, Japanese people could leave for a few hours and come back to find the silkiest, most custardy eggs imaginable.