1.
onsen egg; egg slow-cooked at a low temperature
An egg cooked slowly in hot water around 65–70°C so that the yolk stays creamy while the white turns soft and custard-like. Originally made using hot-spring water.
温泉卵を作る。
To make an onsen egg.
丼の上に温泉卵をのせる。
Place an onsen egg on top of the rice bowl.
温泉卵は白身がやわらかく、黄身がとろりとしているのが特徴だ。
An onsen egg is characterized by its soft white and runny yolk.
Compound of 温泉 (hot spring) + 卵 (egg); the name comes from originally cooking eggs in hot-spring water. Often shortened to 温玉 in casual speech and on menus.
COMMON COLLOCATIONS:
- 温泉卵をのせる: to top (a dish) with an onsen egg
- 温泉卵を作る: to make an onsen egg
SIMILAR WORDS:
- 半熟卵: soft-boiled egg — boiled briefly so the white sets firm but the yolk stays runny; an onsen egg instead has a soft, custard-like white