#503 #JustHotSpringThings: Onsen Tamago

The next thing that came to mind as a must-have item at a hot spring was...

“Onsen Tamago!”

It even has the word ‘onsen’ in it.

Onsen tamagos are delicious, aren’t they?

So, without further ado, let’s try making onsen tamagos using authentic hot spring water!

* * *

I’m back at the construction site of the hot spring ryokan.

“Waypoints sure are convenient when moving around.”

While the orcs are busy working on building the bathing facilities and inns, I plop raw eggs in the hot spring water.

“Master! That’s the egg I set aside to put in my natto! Please don’t use it!”

Aw, come on. It’s OK, isn’t it?

You always add a dozen eggs to natto, so at least let me have one.

Now, the key to cooking onsen tamago perfectly lies in the water. 

The temperature of the hot spring water is just right, hence the name onsen tamago.

I wrap a raw egg in a hand towel and dip the whole cloth into the water.

Then, I let it soak for around ten minutes...

“I think this should be good enough.”

I take the egg out of the water, still in its shell, and then...

“Haaaaaah!”

I slam it on my forehead!

With just this impact from my right hand, the eggshell...

“Cracked!”

Let me explain!

I can crack an egg with one hand!

Maybe this is also an effect of the Hand of Supremacy?

Well, moving on, let’s see what the inside looks like.

“Ohh! A nice semi-solid state!” 

Neither the yolk nor the white has lost its silky texture!

It’s not as liquid as a raw egg, but it also doesn’t have the density of a hard-boiled egg—the perfect half-boiled egg!

“Now, this is an onsen tamago! The experiment was a success!”

“Hm? This is...”

Horkosfon swiftly takes the small bowl of onsen tamago and pours it into the natto without a moment’s hesitation.

“Adding raw eggs was fine as it is, but this semi-solid egg has a unique texture. Another addition to my natto repertoire.”

“Don’t just pair everything with natto.”

Though I have to agree that onsen tamago is delicious even when mixed with natto.

The hot spring water seems to be just right for boiling onsen tamago...

...But that also means it would be too hot for bathing, so we would need to find some way to lower the temperature.

However, I am convinced that onsen tamagos will become a specialty!

“I should ask the Demon King to bring in an ample supply of eggs! ...No, wait, maybe we can start poultry farming here. That way, we can soak the freshly laid eggs straight into the hot spring and serve them for breakfast!

“But Master.”

Yes, Horkosfon?

Would you like some more onsen tamago?

“The egg you used is from the yoschamos (chicken monsters) on our farm. You’ve scrupulously sterilized their eggs to prevent any unforeseen problems.”

You’re right.

The most important thing to be wary of when eating raw eggs is food poisoning caused by salmonella.

It is essential to take measures to prevent it.

The easiest way is heat treatment. If eggs are boiled, fried, steamed, or exposed to heat that is just high enough to bring them to a boil, the bacteria will die, making them safe to eat.

Another option is to sterilize the eggs I hold with the power of the Hand of Supremacy.

It’s a trick only I can use, but thanks to this, I can eat raw eggs without worry—tamago kake gohan, raw eggs mixed with natto, and so on.

The only problem with heat sterilization is that it cannot be used for raw food, but the Hand of Supremacy solves this problem.

“This onsen tamago is soft and fluffy, so in short, it’s still half-raw. Is it safe to consume in terms of sterilization?”

“Hm?”

Horkosfon is right; how safe are onsen tamagos in terms of heat treatment?

They are soaked in hot water for a while, but they’re still half-raw.

Is the water completely killing off all the dangerous bacteria that could cause food poisoning?

“Uh-oh... I’m getting worried now that I think about it...!”

If we are going to distribute onsen tamagos at the hot spring ryokan from now on, we absolutely cannot neglect the safety aspect.

If the food we serve makes people sick, it will damage their trust in us, and we’ll eventually lose customers!

“To deal with people outside the farm, it would take more than just the eggs from the yoschamos. We need a route to secure a large supply of eggs through our social connections.”

“Y-Yeah...!”

“But then we would have to expect a significant drop in quality. While we can ensure taste quality with innovative cooking methods, we cannot shake off our safety concerns.”

“Yeah...!”

We can’t serve it to customers unless we’re sure that it’s safe.

What should I do?

Do I sterilize every single egg with the Hand of Supremacy?

That’s not realistic.

I would have to spend my entire time and energy sterilizing them daily.

At this rate, selling onsen tamagos will remain a mere plan...!

Amidst my anguish, orcs were talking beside me.

Their conversation somehow entered my ears.

“Ack! It’s hot!”

“Be careful, the wellspring is hot. You’ll scald yourself if you bathe in it.”

“But the hot spring at the farm is just the right temperature...”

“They mix normal water with the hot spring water to lower the temperature.”

“Huh. But if it’s this hot, we might as well boil an egg.”

“You’re right. A stiff hard-boiled egg.”

“HAHAHA!!!”

The orcs return to their work merrily.

The wellspring seems even hotter and almost at the boiling point.

If I dip an egg in it...

* * *

I take out the egg 15 minutes after I soaked it, peel its shell, and out comes...

“A perfectly boiled egg!”

You can’t “crack” the egg when it’s obtained a completely solid form, only peel.

If we boil an egg this long, no bacteria can survive!

Every last one of them must be dead! I reckon!

“What do you think, Horkosfon? With this, it’s no exaggeration to say that the bacteria problem has been solved!”

“One moment, please.”

Horkosfon extends a beam saber-like object from her hand and slices the boiled egg.

She places the slices on top of her natto and eats it.

“It’s exquisite. I have confirmed that eggs are delicious with natto, whether raw, semi-raw, or fully cooked.”

Talk about thorough...!

It seems that her standard of right and wrong is concluded by whether something tastes good with natto or not.

“Once the boiled egg is sliced in half, you remove the yolk and mash it. Afterward, you garnish it atop the natto, mix them all, and eat it.”

“Y-Yeah, I see...!”

But Horkosfon, what about our main problem?

“Worry not, Master. I’ve also confirmed that there are no harmful bacteria in the egg.”

“Seriously?”

To think you could do that while eating... As expected of an angel!

With this, we can sell onsen tamagos without worry!

“But Master...”

“Hm? What is it?”

“It’s all well and good to thoroughly overheat and sterilize it, but if you hard-boil the egg, is it still an onsen tamagos?”

“Ack-!”

Right...

“...Horkosfon.”

“Yes, Master.”

“Whether raw, half-raw, or fully cooked... if it’s cooked in hot spring water, I think it’s still an onsen tamago!” 

“You could say that, but...”

Not another word, Horkosfon!

It’s the only way to make everything work!

Let’s put off the issue for now and hope we can eventually have safe half-cooked eggs in the future...!