温泉(おんせん)卵(たまご)

おんせんたまご
noun
onsen egg; slow-cooked soft egg
food
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 Originally made using hot-spring water.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(おんせん)卵(たまご)を作(つく)る。
To make an onsen egg.
丼(どんぶり)の上(うえ)に温泉(おんせん)卵(たまご)をのせる。
Place an onsen egg on top of the rice bowl.
温泉(おんせん)卵(たまご)は白身(しろみ)がやわらかく、黄身(きみ)がとろりとしているのが特徴(とくちょう)だ。
An onsen egg is characterized by its soft white and runny yolk.

Compound of 温泉(おんせん) (hot spring) + 卵(たまご) (egg); the name comes from originally cooking eggs in hot-spring water. Often shortened to 温玉(おんたま) in casual speech and on menus.

Common collocations

  • 温泉(おんせん)卵(たまご)をのせる: to top (a dish) with an onsen egg
  • 温泉(おんせん)卵(たまご)を作(つく)る: to make an onsen egg

Similar words

  • 半熟(はんじゅく)卵(たまご): soft-boiled egg — boiled briefly so the white sets firm but the yolk stays runny; an onsen egg instead has a soft, barely set white and a thick, custardy yolk

Related Words

Compare: 固(かた)ゆで (hard-boiled)
general
Added 2026.5.21 12:11 · Revised 2026.9.28 15:22
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