Onsen tamago is a Japanese egg cooking method that originally involved eggs being placed in a hot spring (onsen) for slow-cooking. In this method, heat permeates gradually and the eggs cook very gently. They emerge with a beautifully creamy texture and a yolk that is more firm than the white. The result is pretty much the opposite of poaching or soft boiling which will produce a firm white and a runny center. Chefs will often use a sous vide machine to achieve this but our method doesn’t require one. If all of this sounds like more work than you’re looking for, just use poached eggs for a quick, easy, and healthy weeknight dinner. The amaranth adds a nutty flavor to the quinoa and the two are a nice mix with new spring veggies. (Prop styling by Lisa Lee)
Amaranth, quinoa, & spring veggies
- 1⁄3cup amaranth
- 2⁄3cup quinoa
- 3⁄4teaspoon kosher salt
- 2cups high quality chicken stock, vegetable stock, or water
- 2spring onion or leeks, trimmed and cut in 4 pieces
- 3small carrots, scrubbed and quartered
- 1cup snap peas (3 ounces)
- 1cup arugula, torn in large pieces
- 1tablespoon freshly chopped chives
- 1⁄4cup freshly chopped parsley
- 1tablespoons extra virgin olive oil
- Heat a large sauté pan over medium-low heat. Add the quinoa and amaranth, toasting the grains and swirling the pan continuously until they begin to pop and become golden. Transfer to a bowl to stop the toasting. 2
- Add the mixture to a medium saucepan along with stock and salt. Whisk to eliminate lumps. Bring to a simmer over medium heat, cover, and cook for 10 minutes. Add the vegetables and cover, simmering until grains are cooked through and the vegetables are crisp tender, about 10 minutes more. Remove from heat, keep covered and let sit for 5 minutes. Toss with arugula, herbs, and oil. Divide among four bowls.
Have a large bath towel on hand. Nestling the pot of boiling water in a bath towel will insulate it and slow down the cooling of the water so your eggs will turn out perfectly. If you choose to make a total of eight eggs, use two separate pots.
- 4large fresh organic eggs, refrigerated
- Fill a medium-sized pot 2⁄3 full with water. Cover and bring to boil, remove from heat, wrap in a doubled up large bath towel, remove cover, add cold eggs, leave uncovered, and wait 12 minutes. Serve with the Amaranth, Quinoa, & Spring Veggies by cracking an egg on top of each bowlful.