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温泉卵 (おんせんたまご) Japanese meaning | Kotomora

温おん泉せん卵たまご

お

ん

せ

ん

た

ま

ご

Meanings

1

noun

hot spring egg; slow-cooked egg with soft white and firm yolk

A Japanese egg dish traditionally cooked in hot spring water, resulting in a custard-like white and a firm yolk. Often served in hot spring resorts.

温おん泉せん卵たまごは、黄き身みが固かたまっていて白しろ身みがとろりとしている。
In a hot spring egg, the yolk is firm while the white is soft and runny.
旅りょ館かんの

朝ちょう

食しょく

に

温おん

泉せん

卵たまご

が

出で

た

。

A hot spring egg was served at the inn's breakfast.

Written forms

温おん泉せん卵たまご
Standard kanji spelling.
温おん泉せんたまご
Mixed kanji-kana spelling, common in casual contexts.
温おん泉せん玉たま子ご
Alternate kanji for たまご (玉子), often used for eggs as food.

Kanji

温warm
泉spring, fountain
卵egg, ovum, spawn
玉jewel, ball
子child, sign of the rat, 11PM-1AM

Similar words

半はん熟じゅく卵たまご
半熟卵 is a soft-boiled egg with a runny yolk, while 温泉卵 has a firm yolk and soft white due to slow cooking at a lower temperature.
ゆで卵たまご
ゆで卵 is a boiled egg cooked in boiling water, resulting in a firm white and yolk, unlike the unique texture of 温泉卵.

Etymology

Compound of 温泉 (onsen, 'hot spring') and 卵 (tamago, 'egg'), referring to eggs traditionally slow-cooked in hot spring water.