• Crack 1 large egg (50 g each w/o shell) in a small, microwave-safe glass bowl. Use a bowl similar in shape to a standard rice bowl or miso soup bowl that‘s rounded and somewhat deep with sides that go straight up. Next, pour some water into the bowl around the edges, pushing the egg to the center.
  
• Pour enough water on top of the egg yolk to submerge it completely. I usually use 6 Tbsp water for this particular bowl. Then, gently puncture the yolk with a toothpick to keep it from exploding during cooking. DO NOT FORGET THIS!
  
• Place the bowl at the edge of the microwave tray. Microwave at 500W (I use half power or P5) for 90 seconds, or until the egg white JUST solidifies and turns white. The egg yolk should be pinkish and runny at this stage since it takes longer to solidify than the egg white. DO NOT OVERCOOK. If your egg white is still transparent, microwave for 5 seconds more and check again. The poached eggs should have silky egg whites and custard-like yolks.
  
• Immediately scoop out the onsen tamago with a slotted spoon, drain the cooking water, and transfer it to a small plate or bowl. Don‘t keep the egg in the cooking water, as the remaining heat will continue to cook it. Now, it‘s ready to use!
  

To Serve Onsen Tamago

• Top a rice dish: Onsen Tamago is a protein-rich topping for fried rice like Kimchi Fried Rice and Garlic Fried Rice. Try adding one to finish a Japanese curry rice plate like Japanese Dry Curry, Keema Curry, Chicken Curry, Vegetarian Curry, and Beef Curry.
• Add it to a rice bowl: It‘s a silky and rich topping for Gyudon (simmered beef bowl) and Yakiniku Don (grilled beef bowl). It also works beautifully in a poached-egg version of Tamago Kake Gohan.
• Put it in noodle soup: Up the protein and add one to your Kake Udon (classic udon noodle soup), Cold Tanuki Udon, Vegetarian Udon, and classic Soba Noodle Soup. It‘s also great in Shio Ramen, Miso Ramen, Vegetarian Ramen, Shoyu Ramen, and Mazesoba (Japanese brothless ramen).
• Top a main dish: Add one to your Hambagu (Japanese hamburger steak), Nikomi Hambagu (stewed hamburger steak), Loco Moco, and spaghetti carbonara (my favorite). It also works well on Avocado Toast.
• Put it in your soup and hot pot: Bulk up your Japanese soups by adding one to classic Miso Soup, Cabbage and Onsen Tamago Miso Soup, Cold Miso Soup (Hiyajiru), and Zosui (Japanese rice soup). It‘s delicious in Nabeyaki Udon, Miso Nikomi Udon, and Hot Pot for One, too.
  

To Store

• Cool the Onsen Tamago to room temperature and refrigerate immediately in an airtight container for 3–4 days. To reheat, place the leftover poached egg and some water in a bowl and gently heat it in the microwave until just warm.