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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 Suggestions For Living Green And Lowering costs Inside the Kitchen.
Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen is a good place to begin saving energy by going more green.
A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.
The kitchen by itself gives you many small methods by which energy and money can be saved. Efficient living is definitely something we can all accomplish, without difficulty. It’s concerning being functional, usually.
We hope you got benefit from reading it, now let’s go back to onsen tamago (japanese-style "poached" eggs) recipe. You can cook onsen tamago (japanese-style "poached" eggs) using 2 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Onsen Tamago (Japanese-style "Poached" Eggs):
- Prepare eggs
- Prepare medium, heavy pot
Steps 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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