Japanese · PANTRYHOP RECIPE
Warm egg rice bowl (onsen tamago-inspired)
20 minutes · 2 servings · omnivore
This home version uses fully cooked eggs instead of traditional gently set onsen eggs.
Ingredients
Check you have the quantities below.
- 2 large eggs
- 4 cups water
- 2 cups hot cooked rice
- 2 tsp soy sauce
- 1 tbsp scallions, sliced
- 1 sheet nori strips
Let’s make it
- Bring the water to a gentle boil, add the eggs, and simmer for 10–12 minutes until the whites and yolks are fully set.
- Cool the eggs briefly in cold water, then peel and halve them.
- Warm the cooked rice until steaming hot throughout and divide into bowls. Top with the cooked eggs, soy sauce, scallions and nori. Serve immediately.
If you want a fully cooked version for kids, use a hard-boiled egg instead.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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