温おん泉せん卵たまご

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Meanings

1

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.

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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.

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.