---
title: "Onsen Egg (温泉蛋)"
description: "Onsen eggs originate from Japan. The whites are a semi-liquid curd, while the yolks are gently set, giving a silky, smooth texture — the opposite of a soft-boiled egg. Eggs are rich in high-quality protein, lecithin, and various vitamins, making them very nutritious."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_wen-quan-dan.jpg"
url: "https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/"
---

# Onsen Egg

**温泉蛋 · wēn quán dàn**

> Time: 33 min · Difficulty: Medium · Calories: 72 kcal · Serves: 1 serving · Category: [Breakfast](https://cookbook.cn-trending.com/c/breakfast/) (早餐)

Onsen eggs originate from Japan. The whites are a semi-liquid curd, while the yolks are gently set, giving a silky, smooth texture — the opposite of a soft-boiled egg. Eggs are rich in high-quality protein, lecithin, and various vitamins, making them very nutritious.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_wen-quan-dan.jpg)

## Ingredients

- 1 piece Eggs (鸡蛋) — per serving
  - Tip: It is recommended to use certified raw-edible eggs.

### Optional

- to taste Kombu soy sauce (昆布酱油)
  - Tip: A Japanese low-salt soy sauce used to season onsen eggs.
- to taste Scallion (香葱)
  - Tip: Used as an extra garnish to enhance flavor.

## Tools

Pot, Kitchen thermometer, Cup, Small bowl

## Method (6 steps)

1. **Preparation and Temperature Control** — Fill the pot with a certain amount of tap water, ensuring the water level covers the eggs by about 3cm. Insert a thermometer into the water. Turn on the heat and gradually adjust the power to keep the water temperature at 70°C.
   - Duration: 5 min
   - Tip: If using a mechanical thermometer, the probe must be submerged in the water by at least 6cm.
   - Tip: Use a slightly thicker pot to make temperature control easier.
   ![Step 1: Preparation and Temperature Control](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_1.jpg)
2. **Add the Eggs** — Place the eggs into the pot. The eggs must not be stacked on top of each other; they should all rest at the bottom with enough space to move slightly.
   - Duration: 30 sec
   - Tip: Handle gently to prevent the shells from cracking.
   ![Step 2: Add the Eggs](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_2.jpg)
3. **Cook at Constant Temperature** — Keep the water at 70°C and continue heating for 25 minutes.
   - Duration: 25 min
   - Tip: Watch the thermometer patiently and adjust the heat as needed.
   ![Step 3: Cook at Constant Temperature](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_3.jpg)
4. **Prepare Ice Water** — While the eggs are cooking, prepare a cup of ice water.
   - Duration: 1 min
   - Tip: Ice water cools the eggs quickly, preventing residual heat from overcooking the yolks.
   ![Step 4: Prepare Ice Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_4.jpg)
5. **Chill in Ice Water** — Remove the eggs and immediately place them in the ice water. Wait for 3 minutes.
   - Duration: 3 min
   - Tip: Place them in the ice water immediately.
   ![Step 5: Chill in Ice Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_5.jpg)
6. **Serve in a Bowl** — Crack the eggs into a small bowl, add kombu soy sauce, and garnish with scallions.
   - Duration: 1 min
   - Tip: Onsen egg whites are tender, so crack the eggs carefully.
   ![Step 6: Serve in a Bowl](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_6.jpg)

## Tips

- If using a mechanical thermometer, the probe must be submerged in the water by at least 6cm. If using an electronic thermometer, there are no special requirements.
- Use a slightly thicker pot to make temperature control easier.
- Although 70°C for 25 minutes is sufficient to kill Salmonella, it is still best to eat them in moderation or use certified raw-edible eggs.

## Overview image

![Onsen Egg — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_wen-quan-dan_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/breakfast/温泉蛋/温泉蛋.md

## Related recipes

- [Pan-Fried Glutinous Rice Cake (ci ba) with Egg](https://cookbook.cn-trending.com/r/breakfast_dan-jian-ci-ba/)
- [Tea Eggs](https://cookbook.cn-trending.com/r/breakfast_cha-ye-dan/)
- [Scotch Egg](https://cookbook.cn-trending.com/r/breakfast_su-ge-lan-dan/)
- [Soft-Boiled Eggs](https://cookbook.cn-trending.com/r/breakfast_tang-xin-dan/)

---

```json
{"@context":"https://schema.org","@type":"Recipe","name":"Onsen Egg","alternateName":"温泉蛋","description":"Onsen eggs originate from Japan. The whites are a semi-liquid curd, while the yolks are gently set, giving a silky, smooth texture — the opposite of a soft-boiled egg. Eggs are rich in high-quality protein, lecithin, and various vitamins, making them very nutritious. 温泉蛋源自日本，蛋白呈半流动凝乳状，蛋黄却温润凝固，口感滑嫩细腻，与溏心蛋恰好相反。鸡蛋富含优质蛋白、卵磷脂和多种维生素，营养十分全面。","recipeCategory":"Breakfast / 早餐","recipeCuisine":["Japanese"],"keywords":"Japanese, Snack, Egg, Low-temperature cooking, 日式, 小食, 鸡蛋, 低温烹饪","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_wen-quan-dan.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"72 kcal"},"totalTime":"PT33M","recipeYield":"1 serving","recipeIngredient":["1 piece Eggs","to taste Kombu soy sauce","to taste Scallion"],"recipeInstructions":[{"@type":"HowToStep","name":"Preparation and Temperature Control","text":"Fill the pot with a certain amount of tap water, ensuring the water level covers the eggs by about 3cm. Insert a thermometer into the water. Turn on the heat and gradually adjust the power to keep the water temperature at 70°C.","url":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_1.jpg"},{"@type":"HowToStep","name":"Add the Eggs","text":"Place the eggs into the pot. The eggs must not be stacked on top of each other; they should all rest at the bottom with enough space to move slightly.","url":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_2.jpg"},{"@type":"HowToStep","name":"Cook at Constant Temperature","text":"Keep the water at 70°C and continue heating for 25 minutes.","url":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_3.jpg"},{"@type":"HowToStep","name":"Prepare Ice Water","text":"While the eggs are cooking, prepare a cup of ice water.","url":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/#step-4","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_4.jpg"},{"@type":"HowToStep","name":"Chill in Ice Water","text":"Remove the eggs and immediately place them in the ice water. Wait for 3 minutes.","url":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/#step-5","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_5.jpg"},{"@type":"HowToStep","name":"Serve in a Bowl","text":"Crack the eggs into a small bowl, add kombu soy sauce, and garnish with scallions.","url":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/#step-6","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_wen-quan-dan/step_6.jpg"}],"mainEntityOfPage":{"@type":"WebPage","@id":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/"}}
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https://cookbook.cn-trending.com/"},{"@type":"ListItem","position":2,"name":"Breakfast","item":"https://cookbook.cn-trending.com/c/breakfast/"},{"@type":"ListItem","position":3,"name":"Onsen Egg","item":"https://cookbook.cn-trending.com/r/breakfast_wen-quan-dan/"}]}
```