Translator Reviews ( Japanese → English )
Rating: 52 / 0 Reviews / 24 Feb 2014 at 20:55
mo105405
つくり方は温泉の蒸気で蒸すだけ
温泉のお湯に浸けてつくる方法もあります。
65～68℃の温度を30分ほどキープし続けることが調理のポイントです。
コンビニで売っている「温泉たまご」
温泉に行って食べていた温泉たまごも、コンビニエンスストアなどで簡単に買える時代になりました。
こちらは3個入りで100円ほど。
専用のタレがついています。
「温泉たまご」の見た目は、多少白身がゆるいポーチドエッグ
・この「温泉たまご」を白米のご飯にかけると…
mo105405
How to make as much steam as in a hot-spring
There is also a way to make it using the hot water from the hot-spring.
Keep it at a continuous cooking temperature of 65-68℃.
"Hot-spring eggs" are sold at convenient stores.
In this day and age it has become easy to buy the hot-spring eggs you go to eat an a hot-spring in such places as a convenient store.
3 eggs should be 100 yen.
Sauce is attached on its own.
"Hot-spring eggs" like a poached egg where the white parts are very soft.
These "hot-spring eggs" go well with a white rice meal...