Have you tried poaching eggs before? I’ve seen different methods out there, but I typically use the Japanese egg poaching method known as onsen tamago, which involves cooking the egg slowly in the shell in hot water (see my original recipe). This method gives me the most magnificent poached eggs, with the whites perfectly set and the golden yolks deliciously oozy. However, egg poaching can be finicky, so today, I wanted to show you the easiest way to make onsen tamago, or Japanese-style poached egg, in the microwave. You might call this cheating, but the result is still excellent, and it certainly saves a lot of time on busy days. With this convenient microwave-method, you can poach onsen tamago in less than 2 minutes!
What is Onsen Tamago?
You might already know that ‘onsen’ refers to a hot spring, so it’s easy to put together that ‘onsen tamago’ translates to ‘hot spring eggs’ in Japanese. When we say ‘onsen tamago,’ you can refer to it as both a dish and an egg poaching technique. It is true that the Japanese slow-cooked the eggs in hot spring water back in the day. Charming as this may sound, the ultimate goal of this traditional method of poaching eggs is to create silky egg whites and custard-like yolks, so creamy and dreamy that the egg melts right in your mouth. While cooking eggs in a hot spring is certainly not a common practice anymore, nor do we have an onsen in our backyard, we now make onsen tamago in a regular pot over the stove, just like you would with a regular poached egg. I’ve shared the original technique here, but this method still requires time. Since we all can take some shortcuts in our busy schedules, this super easy microwave method is a light-bulb moment for preparing onsen tamago at home!
Why You’ll Love This Recipe
Absolutely foolproof! Compared to the regular stove-top egg poaching method, this is no-brainer even for beginner cooks. Makes for a quick add-on protein anytime you need it. So many dishes to use it for! Onsen tamago is usually enjoyed with a dashi-based sauce as part of a traditional Japanese breakfast, but we also like to add the poached egg on top of dishes such as Gyudon, Hambagu, Japanese Curry, and more!
Ingredients for Microwave Onsen Tamago
You’ll need only two ingredients to make onsen tamago.
a refrigerated large egg (50 g each, without shell) Water
How to Make Microwave Onsen Tamago
Poaching eggs in the microwave is literally as easy as a-b-c. The detailed recipe is on the recipe card below.
Recipe Tips and Techniques
Pick the microwave-safe bowl that is the right shape. Use a bowl similar in shape to a standard rice bowl or miso soup bowl that‘s rounded and somewhat deep, with sides that go straight up. This way, the egg will be submerged and wrapped in water nicely needing too much water. Add water around the edges and on top of the egg. As you gently pour water around and over the egg, it will submerge under the water. This is why it’s important to use a bowl that is rounded and goes straight up. When the bowl’s opening is too wide, you need more water to submerge the egg. Puncture the yolk with a toothpick to keep it from exploding during cooking. Test and figure out the cooking time. Microwave the egg using 500W (for my 1000W microwave, I use half power or P5). After testing several times, my microwave and the amount of water I used took exactly 90 seconds to get perfect onsen tamago. When the egg white solidifies and turns white, it’s ready to take it out. Remove the onsen tamago from the hot water immediately so the remaining heat does not overcook the egg yolk.
How to Store
As it takes only 90 seconds to make onsen tamago in the microwave, I highly recommend making it right before you need it. But for some reason, if you need to make it ahead of time or have leftovers, then this is what you can do:
To Refrigerate: Once the onsen tamago is cooled to room temperature, refrigerate immediately in an airtight container for 3-4 days. To Reheat. For the best results, gently reheat leftover onsen tamago in the microwave until warm.
How to Serve Onsen Tamago
Put it over fried rice: Kimchi Fried Rice, Garlic Fried Rice Top your Japanese curry rice: Japanese Dry Curry, Keema Curry, Chicken Curry, Vegetarian Curry, Beef Curry Add it to a rice bowl: Gyudon, Yakiniku Don, Tamago Kake Gohan Put it in noodle soup: Kake Udon, Cold Tanuki Udon, Vegetarian Udon, Soba Noodle Soup, Miso Ramen, Vegetarian Ramen, Shoyu Ramen, Mazesoba (brothless ramen) Top a main dish: Hambagu (Japanese hamburger steak), Nikomi Hambagu (stewed hamburger steak), Loco Moco, spaghetti carbonara (my favorite), Avocado Toast Put it in your soup and hot pot: Classic Miso Soup, Cabbage and Onsen Tamago Miso Soup, Cold Miso Soup (Hiyajiru), Zosui (Japanese rice soup), Nabeyaki Udon, Miso Nikomi Udon
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