Apple Sage Thanksgiving Stuffing
This Apple Sage Stuffing is incredibly easy to make, super moist ...
shared by Silvia Ribas
Dietary
Recipe Level
Beginner
Prep Time
45 Mins
Cook Time
Servings
Views
713
Starters / Appetizers in
japanese Cuisine
About Recipe
Onsen Tamago is a traditional Japanese way of cooking a slow poached egg. Traditionally, Japanese people would bring eggs to local hot springs heated by the volcanic activity on the island. They would put their eggs in the hot spring water and take them out 40 minutes later to have perfect Onsen Tamago or Hot Spring Eggs. (Salat) Debate of the perfect temperature ranges from 145 F and 160 F and the 15 degrees make a huge difference. 148-150 F is perfect for an extremely soft egg white and custard-like yolk.
