Translator Reviews ( Japanese → English )

Rating: 52 / 0 Reviews / 24 Feb 2014 at 20:55

Japanese

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…


English

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...

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