Onsen tamago
Onsen tamago (Japanese: 温泉卵 or 温泉玉子) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk.This special texture is the result as egg yolk and egg white solidify at different temperatures.The egg is poached within the shell and is served with the shell removed in a small cup with sauce of broth and soy sauce. (From Wikipedia)
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