Ultimate Serving Recipe Onsen Tamago Japanesestyle Poached Eggs Practical Delicious
Without fail cooking ultimate Onsen Tamago (Japanese-style "Poached" Eggs) easy, yummy, practical.
Good Evening my mother, now you get cook recipe Onsen Tamago (Japanese-style "Poached" Eggs) with 2 ingredients and 4 steps. Below this is how to make it, please observe carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 2 ingredients and 4 stages of easy cooking Onsen Tamago (Japanese-style "Poached" Eggs).
Ingredients all Onsen Tamago (Japanese-style "Poached" Eggs) #
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Needed 2-4 : eggs.
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Needed 1 : medium, heavy pot.
If all ingredients Onsen Tamago (Japanese-style "Poached" Eggs) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Process Cooking Onsen Tamago (Japanese-style "Poached" Eggs) #
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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..
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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..
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Cover with lid and let sit for 10 minutes..
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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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