温おん泉せん卵たまご

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Meanings

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.

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.

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