Classic French Omelette & Onsen Tamago - Chef in Paris shares 2 Recipes

A visit to Automne in Paris where chef-owner Nobuyuki Akishige shows how to cook Classic French Omelette and Onsen Eggs with Asparagus and Tarama creme sauce - Instagram: @restaurant_automne Michelin: 1 Star Michelin Onsen Tamago: An onsen egg is a Japanese-style egg cooked slowly at a low temperature. The name “onsen egg” comes from Japanese hot springs (“onsen”). Traditionally, eggs were cooked slowly in naturally hot spring water, creating their unique soft and creamy texture. In the restaurant, they cook the egg in steam at 64°C for 40 minutes, with the shell on. For home cooks, however, there is a much simpler alternative: bring a pot of water to a full boil, turn off the heat, gently add the egg, and leave it in the hot water for about 15 minutes. As for the dish itself, here are a few key points: The key is to peel more than you think you need to. White asparagus is very fibrous. We don’t blanch our white asparagus. Boiling can reduce its flavor. White asparagus contains enough natural moisture to cook beautifully on the grill. Grilling gives a deeper asparagus flavor and a firmer texture. In the restaurant, we often pair white asparagus with bottarga or caviar. For a home version, however, tarama is much easier to find and works beautifully with white asparagus.