Made 6 eggs for a ramen dinner. Even though the sauce wasn’t available, they still tasted great while soaked in the broth! Using Grade AA XL American refrigerated eggs seemed to work perfectly. The moment that I cut them open, the rich liquid yolk revealed itself. Thank you for helping me find the secret to this special class of egg!
Why do japanese people make simple things like boiling an egg look so elegant.I used to boil my eggs to death , now ill use the 6 minute rule give or take a few secs ,and find out how it goes.Domo!
food4444lyfe™ it didnt turn out like yours , maybe the eggs werent warm enough , from the fridge into the pot (bad idea).ill do another batch next time,
Thanks for showed me how to cook soft boiled eggs properly. I am really wanted to have Ramen along with mushrooms, green onions, and shrimps then I now can add soft boiled eggs.
Thank you so much! Mine came out exactly the same, but at 6min cooking. Since I had refrigerated eggs, I put it in warm water for about 2 minutes before placing it into the boiling water.
That looks so delicious. I never liked the yolk in a hard boiled egg but I do like runny yolk in a sunny side up type of thing. I think I'm going to love this. And it looks so easy to make! I can't wait to try it.
Dear! Thks a lot for this video! What is Bonito? Wt about the Kelp Sauce? Is it like a soy sauce? Would be nice to have a recipe for Sweet soft boiled egg as well..........!!!
I think it's the way the Japanese raised their chicken... like the different types of food they feed to them. =) Nutrition wise... might be the same as any eggs out there. But they DO taste much much much better !!! The yolk actually has this natural ' sweet ' taste to it... that I can't find in other eggs. =D
Thank you! I will do some reading up on it! I have been cooking since I could walk. I am throwing myself into the culinary pool (and dragging my husband in with me lol) so I can't wait to try something new!
I recall reading somewhere that feeding chickens orange marigold flower blossoms increases the orange color of the yolk. I don't have chickens nor orange marigold blossoms, so I can't vouch for the correctness of the information, nor whether Japanese chicken ranchers use orange marigold blossoms in their chicken feed to orangeify the yolks.
you been cooking since u could walk and still cant boil an egg? regarding the color of the yolk,if u live in USA dont worry yourself with good quality products cause there arent any.nice color of the egg comes from chickens that can actually walk and eat proper not from chickens which are 1000 of them in 20m2 and guess what it changes the taste of them as well.once u try egg from this kind of chickens its the only egg u will eat.what u bu in shops is a bad copy of eggs
It is because the hen eats a diet full of “beta-caroteno” some of them called as vitamin a. If they are feed with dark yellow corn, the yolk will absorb all of the beta-carotenoids because it are liposolubles.
Do you move the eggs around for the full 6 minutes? I did soft boiled eggs once before and perfectly..and they were by accident.They were so tasty too and after that I tried to do it again a few times and they always came out with the white all soft still.So I will try this method and I hope it works for me!
Courtney Martell Well.. maybe not for the full 6 minutes. Maybe half that time, the first 3 minutes or so. But the reason I do this is because I do not want the egg yolk to just stay on one side of the egg for the full 6 minutes. I want the yolk to be somewhat in the centre, so I when I go and remove the shell after it's cooked... 'accidents' won't happen. =)
Alright,sounds good! Thanks for replying :) I will start on those eggs tonight! I actually tried egg yolk marinated in soy sauce and mixed into warm rice for the first time and omg it was so delicious!
There are only 2 things for the marinate... So the ' Bonito and Kelp Sauce ' … you should go to an Asian supermarket for it. Not just any Asian supermarkets… it's better to find one that sells quite a bit of Japanese stuff (i.e., Japanese rice, noodles, snack, etc) !! (^_~)
It's not necessary. But I feel it is more authentic with the marinate... depending on how you are going to serve your egg. For ex., if you are serving it with traditional Japanese ramen, I'd suggest you to marinate it. If you are serving it over a salad / a plate of Japanese curry rice... then it's good without the marinate. Hope that helps !! =)
how do you guys boil them for 6 min i boil the ones from Lidl for 3 min and thay come out solid and powdery does Europe have different eggs or what is happening
I find it hard to get a hold of that bonito and kelp does it have another name or is there maybe some similar way to do it with another ingredient? I live in Sweden and we have some of those asian shops not sure they have japanese stuff but I will have a look today at least. I love eggs and it would be cool to try this maybe it's delicious.
Messiahgames You could l also try to look for the Japanese soup base for " soba ". That is what I use when I haven' got this bonito and kelp sauce at home. To me, they taste very similar. A lot of these different types of Japanese stocks are just made from bonito and kelp. If you can find some... make sure u pay attention to the " concentration " of the sauce. Some are 2 - 3 times concentrated... meaning you'd have to dilute it with water like I did. It will say on the bottle. What ever you do... dont replace it with JUST soy sauce. Hope that helps.
Sure... u can use it as a soup base for noodles or use it to make more eggs. You could probably keep this sauce fridged for up to one week. Hope that helps.
Hi, I'm a bit confused as how much water is used to marinate? It says 60g on this list but 160g in your video. Waiting for your response so I can try this out....thanks! #^_^
Hi... sorry about the confusion. ~O~"" I would go by the video. I most likely made a typo in the description box. ^o^ Thanks for letting me know !! ( ˘ ³˘)❤
Did you know...Japanese people and British people have a very similar bacterial tract. So Brits don't really get travellers stomach when they go to Japan and eat their food like they do in other countries...and it's the same for Japanese when they go to the UK.
Huh? But Japanese ppl are not into milk and dairy products and Brits are not into seafood and raw seafood. Some Japanese maybe still have lactose intolerace. And some brits maybe have some seafood allergies
Clearly you lot didn't read what he wrote properly... "Bacterial Tract" 19bootsy68, completely agree with you mate, I did Japan recently and my stomach was fine, on the other hand my Filipino gf that has an iron stomach usually could not do the sashimi!!
I was always told to add some salt to boiling water. It is supposed to help peel them afterwards. Or run them under some water or peel them in the cold bowl of water they were sitting in.
Hi, nice tutorial, I know how to make soft boiled eggs but never tried to marinate them, I want to ask some questions. 1. I saw some other tutorials use shaoxing wine, oyster sauce etc but you just use bonito and kelp sauce are the taste similar or totally different in both? 2. Will it be too salty if I eat it directly without ramen or rice? 3. Does the kelp sauce really need 3x concentrated one?
+No one 1. Shoaling wine and oyster sauce sounds very Chinese to me. This is a Japanese dish. Would taste TOTALLY different, I would imagine. 2. If you make it the way I do... never too salty. But would go great with rice / ramen. 3. No. Sometimes there're 2x ones. It depends. But should always have a little taste of the sauce before marinating your eggs. Hope that helps. =)
+No one 40 g = 40ml 160g = 160 ml If you do not have a kitchen scale... you would at least need a measuring cup / spoons. If you got none of that... you'll just need to eye everything and do taste testing along the way. When I make these... I usually don't measure anything becos different brands of stocks taste differently. And I don't buy the exact same brand everytime. Even if you follow the measurements to the T... you still should taste test the marinade before you add in the boiled eggs so they won't end up too salty once they're done marinating. Hope that helps... 🙂
+No one Sure. I do. I usually use it for another dish or some type of soup noodle thing. Or.. you can use it to make more eggs. You can re-use it probably two times. =)
food4444lyfe ᑫueen βɪsh the white was kinda too soft but the inside wasn’t that cooked it tasted raw. I have another try and it still was cooked even when I boiled the eggs for 17 min 🤷♀️
Got another recipe for you which is from the Netherlands. It is a easy to make snack for birthday parties and friends/family coming over for example. This simple dish is best made just before your visitors coming over to keep everything fresh. Preparation - Prepare hard boiled eggs as you usually would do, the core of the egg needs to be completely solid. How many you will need is up to how many visitors you will be having over. 1 egg per visitor should be good, although if proven that they loved it you may want to make a few extra. Just in case. - Cool down the eggs enough so that they won't cause problems with pealing them. - Place the eggs in a bowl or something and let them cool down enough. They should be cold on the outside to the touch, so about 1-2 hours should be more then enough time. - Cut the eggs in 2 parts, the same way as you did in your video - Now peal out the egg core with a teaspoon and place it in a bowl, you will need this for the filling later. Keep the white outside of the egg separate, this will be the eatable cup so to speak. Filling part - You will need to make some mashed potato's that is completely smooth, no hard lumps or big bits left in it. You can make it easier on yourself by adding mayonnaise that you will need for the recipe as well, don't need to be careful either. the Mayonnaise is needed to make it a nice paste. You can also use a electric mixer or something similar to make it easier as well. - Once that is done, place the yellow cores of the eggs inside the same bowl and make it an even mix. - Add a little bit of salt for added flavor - Each egg you are using needs 1 teaspoon with French mustard in the mix, also add some ketchup in for extra flavor. Make sure your filling mix is completely smooth before you take the next step Finishing up - Take the filling and fill up the white outer parts of the eggs. The filling should not come over the edges. - Place the filled eggs on a wooden plate which is less likely to cause accidents with slippery eggs trying to get off your plate. - As finishing touch, place a little bit of mayonnaise on top of the filled eggs. You can use this as opportunity to make some nice shapes for example on top of them. - When done, place the eggs in the cooling just before your visitors are coming and you are done! Eetsmakelijk! (bon appétit, enjoy) You can of course use some herbs or other things to get some variation in the end result, hope it will taste great for you!
food4444lyfe™ Hope it will taste good, I do not know the measurements etc. But if made correctly, it should be just perfect to snack on :) (just watch out for eating to many for multiple obvious reasons, haha)
how do your eggs stay soft? when i am boiling an egg for 6 min it becomes a hard boiled egg. Maby japaneese eggs heve a more thick shell.?? PLS explaine THX!
According to Yuru Camp (anime/manga), deep frying the eggs afterward is pretty great (those were onsen eggs. Not sure if there's much difference between that and regular soft-boil). I'll need to try this recipe. Looks super easy, thanks!
Just get some bone broth, ramen noodles you can find in most japanese section at the grocery store, and pork belly merinated in mirin, soy sauce, garlic, and ginger.
Marinate or not... I think you better leave it in the fridge for 24 hrs... even up to 48 hrs. You could leave your pork out in open air to dry... but I wouldn't recommend it. Hope that helps.
This brought my instant ramen to a whole new level
Same bro same
Same bro same
Dun know
same bro same
same bro same
Made 6 eggs for a ramen dinner. Even though the sauce wasn’t available, they still tasted great while soaked in the broth! Using Grade AA XL American refrigerated eggs seemed to work perfectly. The moment that I cut them open, the rich liquid yolk revealed itself. Thank you for helping me find the secret to this special class of egg!
Thank You for sharing your experience. Glad it worked out great for you. 👍👍👍
Why do japanese people make simple things like boiling an egg look so elegant.I used to boil my eggs to death , now ill use the 6 minute rule give or take a few secs ,and find out how it goes.Domo!
Manny Boy No prob. Wish you success !!! (^_~)
food4444lyfe™ it didnt turn out like yours , maybe the eggs werent warm enough , from the fridge into the pot (bad idea).ill do another batch next time,
0:15 --> You MUST use room-temp eggs!! =)
Q
Weeb
That music...thats the sound i hear in my head when I'm having a schizophrenic episode.
You should make some eggs. 😜
It makes me think of jobbythehong
Sounds like the kind of music you'd here in a pixar film lol
used your recipe this morning and the eggs came out perfect! sweet and simple.
Yay !! Good to hear !!! ٩(^▿^)۶''
I always feel like subscribing to a channel near 100k is an obligation because you really want them to achieve that goal.
I tried makeing the soft boiled Eggs and for once in my life it didn't turn out like BAD COOKING.
THANKK YOU
Thanks for showed me how to cook soft boiled eggs properly. I am really wanted to have Ramen along with mushrooms, green onions, and shrimps then I now can add soft boiled eggs.
You're very welcome. Pls do try it with ramen... no joke !! 🥰🥰😬
Thank you so much! Mine came out exactly the same, but at 6min cooking. Since I had refrigerated eggs, I put it in warm water for about 2 minutes before placing it into the boiling water.
Eric N Very Nice. You're very welcomed. So glad it was a success ! Yayy !! 😎🤘
I remember eating this for breakfast as a kid all the time. It's so good.
+oijiohiup Totally is !!! =D
This is the boiled egg I love the most they are the best eat them every time with ramen
Is there anything more beautiful than a perfectly soft boiled egg? I think not
the video ended yet tat music is still playing in my head..
😂😂😂😂
Omg! Why did I not see this video sooner!? Thank you for this delicious tip! 😜
Always wondered how to make this. Thanks, every good demonstration! Fun to watch=D
That looks so delicious. I never liked the yolk in a hard boiled egg but I do like runny yolk in a sunny side up type of thing. I think I'm going to love this. And it looks so easy to make! I can't wait to try it.
Hope you enjoy !! 😘💕
Looks so yummy! Will try that tonight! Love this cooking method 👍🏼❤️❤️❤️
When the egg was cut I felt so satisfied.
Cyproduction
6.5 minutes. +24 hrs ;)
=D
Thanks for teaching us how to make this ramen's delicious egg, so yummy 😋 🤤, thanks one again 😊
Dear! Thks a lot for this video! What is Bonito? Wt about the Kelp Sauce? Is it like a soy sauce? Would be nice to have a recipe for Sweet soft boiled egg as well..........!!!
張小燕 You're very welcome !! ｡^‿^｡
Bonito : A type of fish
Kelp : A type of seaweed
This is actually sweet-tasting. (^_~)
Yummy i just tried it, wow it was so soft and rich,
This looks delicious... gonna try this immediately!
Vincent Rose Thanks. Have fun. Hope you enjoy !! ｡^‿^｡
Can I ask you why the color of the yolk is dark orange? Does that mean the eggs are better? Or the chicken is more healthy? Cant wait to try this!
I think it's the way the Japanese raised their chicken... like the different types of food they feed to them. =)
Nutrition wise... might be the same as any eggs out there.
But they DO taste much much much better !!!
The yolk actually has this natural ' sweet ' taste to it... that I can't find in other eggs. =D
Thank you! I will do some reading up on it! I have been cooking since I could walk. I am throwing myself into the culinary pool (and dragging my husband in with me lol) so I can't wait to try something new!
I recall reading somewhere that feeding chickens orange marigold flower blossoms increases the orange color of the yolk. I don't have chickens nor orange marigold blossoms, so I can't vouch for the correctness of the information, nor whether Japanese chicken ranchers use orange marigold blossoms in their chicken feed to orangeify the yolks.
you been cooking since u could walk and still cant boil an egg? regarding the color of the yolk,if u live in USA dont worry yourself with good quality products cause there arent any.nice color of the egg comes from chickens that can actually walk and eat proper not from chickens which are 1000 of them in 20m2 and guess what it changes the taste of them as well.once u try egg from this kind of chickens its the only egg u will eat.what u bu in shops is a bad copy of eggs
It is because the hen eats a diet full of “beta-caroteno” some of them called as vitamin a. If they are feed with dark yellow corn, the yolk will absorb all of the beta-carotenoids because it are liposolubles.
Thx!!! It tastes delicious!! ❤
Do you move the eggs around for the full 6 minutes? I did soft boiled eggs once before and perfectly..and they were by accident.They were so tasty too and after that I tried to do it again a few times and they always came out with the white all soft still.So I will try this method and I hope it works for me!
Courtney Martell Well.. maybe not for the full 6 minutes. Maybe half that time, the first 3 minutes or so. But the reason I do this is because I do not want the egg yolk to just stay on one side of the egg for the full 6 minutes. I want the yolk to be somewhat in the centre, so I when I go and remove the shell after it's cooked... 'accidents' won't happen. =)
Alright,sounds good! Thanks for replying :) I will start on those eggs tonight! I actually tried egg yolk marinated in soy sauce and mixed into warm rice for the first time and omg it was so delicious!
I am make very tasty soft boil egg thanks for this video
Thank you
This looks so good! Should the marinade ingredients be in a regular grocery store or should I go to an Asian market?
There are only 2 things for the marinate...
So the ' Bonito and Kelp Sauce ' … you should go to an Asian supermarket for it. Not just any Asian supermarkets… it's better to find one that sells quite a bit of Japanese stuff (i.e., Japanese rice, noodles, snack, etc) !! (^_~)
Thanks for the tip :)
***** Ohh.. hahaaa... I'm so hungry now, I WANT food!!!!!
Is it necessary to marinate in the sauce? Is it ready after we remove from the ice water without refrigerating in the sauce overnight?
It's not necessary. But I feel it is more authentic with the marinate... depending on how you are going to serve your egg. For ex., if you are serving it with traditional Japanese ramen, I'd suggest you to marinate it. If you are serving it over a salad / a plate of Japanese curry rice... then it's good without the marinate. Hope that helps !! =)
very nice recipe i like it
Thank You. =)
Yum I guess weight is it going to be cold if you serve it
Usually at room temp. But you could serve it cold... just like you do in salads.
K thank u
Ramen and these eggs are amazing
+jesse pickett Yessssss !!!!! =D
Looking delicious!!
+MaoMao TV Thank You !! =D
Now that's a delicious egg
Perfectly cooked and shelled!
This looks good for a low sodium diet. Thanks!
how do you guys boil them for 6 min i boil the ones from Lidl for 3 min and thay come out solid and powdery does Europe have different eggs or what is happening
I find it hard to get a hold of that bonito and kelp does it have another name or is there maybe some similar way to do it with another ingredient? I live in Sweden and we have some of those asian shops not sure they have japanese stuff but I will have a look today at least. I love eggs and it would be cool to try this maybe it's delicious.
Messiahgames You could l also try to look for the Japanese soup base for " soba ". That is what I use when I haven' got this bonito and kelp sauce at home. To me, they taste very similar. A lot of these different types of Japanese stocks are just made from bonito and kelp. If you can find some... make sure u pay attention to the " concentration " of the sauce. Some are 2 - 3 times concentrated... meaning you'd have to dilute it with water like I did.
It will say on the bottle.
What ever you do... dont replace it with JUST soy sauce.
Hope that helps.
Justin Yeh Right. Using soy sauce is ok, but need to adjust measurements accordingly and add other condiments. =)
Is it possible to use anything else for the marinade like fish sauce or other ?
My English teacher sent me here... for cumulus clouds. Thanks Jeter.
How long will these eggs usually last? Great tutorial btw n it worked. 😁
Khoo Tong Liam Hahaa... glad it worked !! 😎 They can keep for about 4 to 5 days... refridgerated. 😊
I would say at least as long as uncooked eggs
It really look good..cant wait to try it..
Ili Liyana Thank you so much. Hope you enjoy !! =D
What happen to boiling eggs for 3 mins or risk over-cooking?
Do we reuse the marinated water
Sure... u can use it as a soup base for noodles or use it to make more eggs.
You could probably keep this sauce fridged for up to one week.
Hope that helps.
I do like you did, and this is perfect ... Thank you for sharing
So do you bring the water to boil first BEFORE putting the eggs in?
AussieGirl Yes. 😁
Hi, I'm a bit confused as how much water is used to marinate? It says 60g on this list but 160g in your video. Waiting for your response so I can try this out....thanks! #^_^
Hi... sorry about the confusion. ~O~""
I would go by the video. I most likely made a typo in the description box. ^o^
Thanks for letting me know !! ( ˘ ³˘)❤
Is it safe to eat eggs like this in the USA?
So when you get them out of the fridge to serve with ramen do you heat them out before eating?
Nope. You can serve these eggs chilled / at room temperature. Usually at room temperature. =)
Great Job!
Thanks, Patrick !!! (★^O^★)
Did you know...Japanese people and British people have a very similar bacterial tract. So Brits don't really get travellers stomach when they go to Japan and eat their food like they do in other countries...and it's the same for Japanese when they go to the UK.
Huh? But Japanese ppl are not into milk and dairy products and Brits are not into seafood and raw seafood.
Some Japanese maybe still have lactose intolerace. And some brits maybe have some seafood allergies
Absolute nonsense
Eh I don’t think that’s how it works
Clearly you lot didn't read what he wrote properly... "Bacterial Tract"
19bootsy68, completely agree with you mate, I did Japan recently and my stomach was fine, on the other hand my Filipino gf that has an iron stomach usually could not do the sashimi!!
*Easiest, thanks for sharing*
mTube You're very welcomed. 😄💕
looks so good, I love being adventurous
I got the eggs. all I need now is ramen
Anyone fail at peeling the eggs ? or it's just me.
You're probably using fresh eggs. Older eggs peel much easier. Also helps to do under running water.
I was always told to add some salt to boiling water. It is supposed to help peel them afterwards. Or run them under some water or peel them in the cold bowl of water they were sitting in.
Bella no need to do that. The easiest way to peel eggs is put it into drinking glass and shake it while covering the opening with your hand. Try it
Make sure to properly cool the eggs down with ice
Its what the ice bath is for.
Hi, nice tutorial, I know how to make soft boiled eggs but never tried to marinate them, I want to ask some questions.
1. I saw some other tutorials use shaoxing wine, oyster sauce etc but you just use bonito and kelp sauce are the taste similar or totally different in both?
2. Will it be too salty if I eat it directly without ramen or rice?
3. Does the kelp sauce really need 3x concentrated one?
+No one
1. Shoaling wine and oyster sauce sounds very Chinese to me. This is a Japanese dish. Would taste TOTALLY different, I would imagine.
2. If you make it the way I do... never too salty. But would go great with rice / ramen.
3. No. Sometimes there're 2x ones. It depends. But should always have a little taste of the sauce before marinating your eggs.
Hope that helps. =)
I bought the kelp sauce today but I don't have any measure equipment, how can I measure the sauce?
+No one
40 g = 40ml
160g = 160 ml
If you do not have a kitchen scale... you would at least need a measuring cup / spoons.
If you got none of that... you'll just need to eye everything and do taste testing along the way.
When I make these... I usually don't measure anything becos different brands of stocks taste differently.
And I don't buy the exact same brand everytime.
Even if you follow the measurements to the T... you still should taste test the marinade before you add in the boiled eggs so they won't end up too salty once they're done marinating.
Hope that helps... 🙂
Last question, can I reuse the marinate?
+No one
Sure. I do.
I usually use it for another dish or some type of soup noodle thing.
Or.. you can use it to make more eggs. You can re-use it probably two times. =)
Can u show the bottle of the sauce , how it look like?
Looks really good, thanks for sharing :-)
Look so good
Happiness cafe Thanks !! 😁💕💕
What if I don't have Bonito and kelp sauce
Soy sauce or oyster sauce
@@ElangCaca Does teriyaki sauce work the same?
do you put the egg in to newly boiled, hot, lukewarm, or in room temperature water?
Ika Ashari You mean when I put the eggs in the pot to cook ? Or when I put the eggs in the water to cool after it's done cooking ?
food4444lyfe™ when you put the egg in the water to cook
Are these served cold, or do you heat them before eating?
Wow.... looks super delicious ;^; I feel hungry... oyy
Lol... THANK YOU !!! ♡＾▽＾♡
terrific This is a must do !!!
HelenaMikas Aww.. thank you !!!!! (´▽`ʃƪ)♡‧₊°
Hey why did you go dark a few weeks back?
Good! I want to try! Thank you for sharing this. :)
Ohh.. you left a comment twice… must be Google+ ??
Do we have to put it into the sauce?
Not really. You could have them as is. But the sauce does make a difference. 😅
food4444lyfe ᑫueen βɪsh that’s great I just tried it out but I only put it for 17 min :/ and it didn’t cook the inside :(
@@hyuee3462 Do you mean the yolk was uncooked or the white ? Did you remember to use "room - temp" eggs ? 🤔
food4444lyfe ᑫueen βɪsh the white was kinda too soft but the inside wasn’t that cooked it tasted raw. I have another try and it still was cooked even when I boiled the eggs for 17 min 🤷♀️
will definitely try this!!! so excited
+Jess Wirlfir Hehee... hope you enjoy. ♡＾▽＾♡
Does the timing vary with the size of egg?
Watching this while fasting ..
Amazing cooking!
What size eggs? Large? Jumbo?? Extra large???
Thank you very much! I will try to make.
+Sun Sun Tung You're very welcome. Hope you enjoy. =)
Beautiful
Is tsuyu okay for the marinade as well?
No, it's too salty.
Got another recipe for you which is from the Netherlands. It is a easy to make snack for birthday parties and friends/family coming over for example. This simple dish is best made just before your visitors coming over to keep everything fresh.
Preparation
- Prepare hard boiled eggs as you usually would do, the core of the egg needs to be completely solid. How many you will need is up to how many visitors you will be having over. 1 egg per visitor should be good, although if proven that they loved it you may want to make a few extra. Just in case.
- Cool down the eggs enough so that they won't cause problems with pealing them.
- Place the eggs in a bowl or something and let them cool down enough. They should be cold on the outside to the touch, so about 1-2 hours should be more then enough time.
- Cut the eggs in 2 parts, the same way as you did in your video
- Now peal out the egg core with a teaspoon and place it in a bowl, you will need this for the filling later. Keep the white outside of the egg separate, this will be the eatable cup so to speak.
Filling part
- You will need to make some mashed potato's that is completely smooth, no hard lumps or big bits left in it. You can make it easier on yourself by adding mayonnaise that you will need for the recipe as well, don't need to be careful either. the Mayonnaise is needed to make it a nice paste. You can also use a electric mixer or something similar to make it easier as well.
- Once that is done, place the yellow cores of the eggs inside the same bowl and make it an even mix.
- Add a little bit of salt for added flavor
- Each egg you are using needs 1 teaspoon with French mustard in the mix, also add some ketchup in for extra flavor. Make sure your filling mix is completely smooth before you take the next step
Finishing up
- Take the filling and fill up the white outer parts of the eggs. The filling should not come over the edges.
- Place the filled eggs on a wooden plate which is less likely to cause accidents with slippery eggs trying to get off your plate.
- As finishing touch, place a little bit of mayonnaise on top of the filled eggs. You can use this as opportunity to make some nice shapes for example on top of them.
- When done, place the eggs in the cooling just before your visitors are coming and you are done! Eetsmakelijk! (bon appétit, enjoy)
You can of course use some herbs or other things to get some variation in the end result, hope it will taste great for you!
+SIG442 THANK YOU !!!! =D
food4444lyfe™ Hope it will taste good, I do not know the measurements etc. But if made correctly, it should be just perfect to snack on :) (just watch out for eating to many for multiple obvious reasons, haha)
SIG442
Hahaa... I'll let you know how it goes.. =D
sounds like a variation of devils egg :)
hope it goes well!
how do your eggs stay soft?
when i am boiling an egg for 6 min it becomes a hard boiled egg.
Maby japaneese eggs heve a more thick shell.??
PLS explaine THX!
George Washington reduce the minute then..
I don't think it has anything to do with the shells.
It could be size.
Try boiling the eggs for less time.
Good luck.... ^^
THX very nice.
Thank you for charsing this.
You're welcome !! ^o^
Man, that sure looks good!
Lavenderrose73 Thankssssss !!!!! (´▽`ʃƪ)‧₊°♡
Hmm making me want to cook ramen! Love this video
Abraham Aww.. thanks !! (｡’▽’｡)♡
That egg looks delicious asf
=D
is it possible to leave the egg in marinate for 2 days? or more?
Long Rachael Yes... but the longer you leave it in, the more flavorful / saltier it gets.
+food4444lyfe™ oh thanks :D wasn't expecting a reply so quick xD
According to Yuru Camp (anime/manga), deep frying the eggs afterward is pretty great (those were onsen eggs. Not sure if there's much difference between that and regular soft-boil).
I'll need to try this recipe. Looks super easy, thanks!
Kalhiki No problem... 😁💕
OMG! This looks so tasty!
Hehee... it is !!!! =P~~~~~~~
is that 160gr of water or 60gr of water. In your video it was 160 and in your description below it was 60gr so I am a little bit confused . Thanks :)
+Annie Y Tran I would say 160g. Thanks !! =) Sorry about the confusion.
Hi .. do i need to keep the fire on when we put the egg for 6 mins?
Helistomafis Dr Yes... keep it on a rolling boil for the entire 6 minutes. =)
this looks delicious, love soft boiled eggs
Thank You... =D
And how to make ramen, its ur responsibility to shows us :p
Seggi Armandi Hahaaa... making ramen from scratch is actually superrrrr time-cosuming..... ~O~""
food4444lyfe™ Instant ramen seen videos and I don't got time for that
Just get some bone broth, ramen noodles you can find in most japanese section at the grocery store, and pork belly merinated in mirin, soy sauce, garlic, and ginger.
@@astrowolvez sweetie that's not how actual ramen works, sit down.
If you are observant enough, you will noticed that the egg yoke is deep orange colors. Different from those CAFO chicken which is yellow colors.
My favorite part of a bowl of ichiran is the marinated egg.
I really want to eat those now
+Sofia Luo Sooo yummy !! =D
3x concentrated then you add 160g of water...what is the point of the 3x concentrated if you add 4x the ammount of water to it?
just make regular Dashi and avoid the added water?
if I'm not planning to marinate it, can I not leave it in the refrigerator for 24 hours?
Marinate or not...
I think you better leave it in the fridge for 24 hrs... even up to 48 hrs.
You could leave your pork out in open air to dry... but I wouldn't recommend it.
Hope that helps.
food4444lyfe™ ok noted thanks
Whaaaaa wouldn't the eggs crack if you put them right into hot boiling water like that ? Happened to me tons of time !
Try using room temperature eggs and use a spoon fir assitance. Hope that helps. =)
How did you get soft boiled for 6mins, usually 6mins is for hard boiled eggs.
Raiden X If they are tiny maybe. More like 9 for a large egg
The fact that they need to be room temperature might make a difference too. The greater the temp difference the quicker the heat exchange.
I get hard-boiled eggs with that perfect yellow yolk at about 10min....6 is definitely a soft boil.
I would like to make it as one of Japanese people!
Great video!
Thanks !!
looks delicious!!
Thank You. =)
Didn't cover the pot when boiling the eggs till after 6mins?
+KaIan Lao according to another video ive seen, it says leave it open while boiling
Sorry if I missed this somewhere, but are those duck eggs?
Nope... chicken eggs. =)
food4444lyfe™ do you have small hands or are those giant eggs?