I already had a hands-off onsen egg recipe, but I wanted a recipe that would allow me to use the eggs right away, so I revised my original recipe. Apparently onsen eggs are the easiest to digest.The point is to wait for 1 minute before putting in the eggs. If you put them in too soon, the egg whites will stick a lot to the shell. Every household has different sized pots, but once you get the hang of how much water your pots hold, you can make a lovely onsen style soft-boiled eggs. Recipe by LazyHata

Originally, the Japanese created this technique for poaching eggs (tamago) by submerging the eggs (shell and all) into a hot spring (onsen). Most of the hot springs maintain a constant temperature of 145°F (65°C) and after 30 minutes you get a perfectly cooked Onsen Tamago. Unfortunately, most of us do not have the luxury of living near a hot spring, so we have to try to simulate those conditions. Please be sure to read the notes at the end of the recipe on why you should add cornstarch to the cooking water.

This is a spicy Korean-style squid! So I seasoned with all-purpose Korean seasoning.This time, I used squid, so I used the "hana-kiri" style of cutting, but you can cut normally into slices. The mixture of the spicy sauce and the hot spring egg is a bit mild, so it goes well with rice or sake! Recipe by kebeibiko

I usually stock-up on the "Otafuku" okonomiyaki sauce in my fridge since they're great for any occasion. After trying out different kinds of sauces, this brand is my favor.The eggs absorb the marinade better if you chill them for a whole day. Recipe by 320coco

Steamed Egg (Ji Dan Gao Er) is a simple and silky Chinese dish made with eggs, hot water, and seasonings like soy sauce and chili or sesame oil. It’s steamed to create a smooth, custard-like texture, making it a perfect side dish or a quick meal with rice. Light and comforting, it’s easy to prepare and full of flavor! Enjoy!

My family loves using shiro dashi with everything.I had a lot of eggs, I made this nice oyakodon.It has a great feeling of being at home.Use shiro dashi for the dashi.Not "white" soy sauce, "white" dashi! Don't make a mistake!If you let it simmer too long, it will be too heavy tasting, so be careful. You can add some extra water if you need to. Recipe by hime*Rinn

This is my mother's recipe. It's sooo good.Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor.When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart.Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot

My kids don't like it when their eggs are too soft or half-cooked, so I wanted to make an egg crepe that wouldn't harden even when thoroughly cooked through!I used a medium-sized egg and a little over 150 g of rice for the omurice shown in the photo above.Prepare your omurice over medium heat. Recipe by Kohanemi

You can find these very often as a topping for ramen. Adjust the boiling time for hardness of the eggs to your taste. You can add in a salad, soba (buckwheat) noodles, udon, pasta, gratin, on the rice, toast, with meat...and so on. Nitamago can be used for various dishes (or of course only the egg itself is enough) so it's good for you to make many at once when you have time.

Chinese tea eggs are a really popular street food snack in China because of their delicious savory and sweet flavor . A lot of people love them! Plus, they’re super easy to make at home and turn out really tasty. Enjoy!

Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up.You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167

This is a must for the Osechi I make every year. It's pretty, delicious, and more than anything else, it's easy.Pretty fancy for boiled eggs.It's also a favorite at our house on New Year's Eve.Note that the volume of egg white will be greater than the egg yolk, so you'll have to take note when adding the seasonings and when shaping them.When your making it so that the egg yolk sits lightly on top, there's no need to add flour and it still turns out great. The seasoning is Kansai-style, so it might be a bit sweet for some... adjust it to taste. Recipe by Momora