Onsen tamago — Japan
Japan
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Onsen-tamago, from Japanese 温泉卵 [おんせんたまご] with 温泉 (onsen), the hot spring and 卵 (tamago), egg, literally "hot spring egg" is an egg between hard-boiled and soft-boiled, cooked in hot spring water or in the vapor of a hot thermal spring below the boiling point.
The same term is used for the coagulation of eggs in a liquid at low temperature, a Japanese specialty of eggs with a sticky yolk and a very lightly cooked or even raw white.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q453174) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Japan. Another version of the same dish, elsewhere, gets its own point.
Photo: Blue Lotus from Jigokudani Onsen, Nagano — CC BY 2.0
