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Before you jump to Onsen Tamago (Japanese-style "Poached" Eggs) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
Remember when the only people who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some improvements. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going a lot more green.
A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is something we can all do, without difficulty. It’s concerning being sensible, most of the time.
We hope you got insight from reading it, now let’s go back to onsen tamago (japanese-style "poached" eggs) recipe. To make onsen tamago (japanese-style "poached" eggs) you only need 2 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Onsen Tamago (Japanese-style "Poached" Eggs):
- Get 2-4 eggs
- Get 1 medium, heavy pot
Instructions to make Onsen Tamago (Japanese-style "Poached" Eggs):
- 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.
- 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.
- Cover with lid and let sit for 10 minutes.
- 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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