Onsen Tamago literally translates to "hot spring eggs" - I guess because they are cooked in low temperature water below boiling. The result is a soft boiled egg that's just like a poached egg! I think it's a million times easier than poaching eggs because you don't have to crack the egg into boiling water and worry about it falling apart.

You can eat onsen tamago by itself, on top of salads, soba or other noodles, in ramen or udon soups, or with hot rice. You can make as many eggs as you need for one meal, or make extra and save them for later in the fridge.

I recommend using high quality, fresh eggs.