Japanese viewer here. Replace mirin with sugar. Hon mirin is basically sweet sake but a lot of people in Japan use mirin fumi which is alcohol free (so pretty much sweetened water) and it’s usually cheaper. Great video!
This technique is absolute PERFECTION! My boiled eggs would always rip and tear after peeling making them look all raggedy. Quite literally make two eggs just now and they turned out PERFECT!!! Thank you!!
I always love her tops! Also, pleased/impressed to see that she gives the bit about keeping the eggs moving in the boiling water in the beginning to help center the yolk. Peeling technique also top marks. This method should work for almost anyone. Thanks!
This recipe was super helpful with the boiling eggs part, I’m usually terrible at getting the yolk to be soft but it worked very well, they taste so good, I did change the marinade to a more tea egg flavour with cinnamon, cumin, ginger, garlic, rice vinegar, black and green tea, dried chillies, star anise and a couple other spices. Goes very well with rice porridge!
Another tip for geting the eggs covered in the marinade is to simply put a piece of paper over them, the marinade will travel through the paper and cover the top of the eggs. Works every time 👌
Egg perfection when you're wanting a softer yolk and peeling shell with ease. Just tried your method, and worked perfectly. So happy! Thank you! I topped the split eggs with a spattering of Fly By Jing Zhong Sauce, a carnival for the mouth...sooooo good!!!
I love how much you love the food you’re making... you’re childlike delight just pops through in really wonderful ways. And I’m so going to try this!!! I LOVE boiled eggs... this looks like an amazing way to have them! Thank you!
I agree! I could taste the egg when she was experiencing it and I was just thankful that I have two eggs waiting for me in the kitchen right now❣️ (maybe the herb I consumed earlier? 😉)
Just made these for my partner so fingers crossed he enjoys them 🤞 the eggs peeled perfectly even the ones I left to cook hard for myself peeled to perfection. What a great little tip! Will be using it for all boiled egg projects from now on
I needed this video a month ago when I tried to make ramen. Tried making these eggs a month ago using another recipe which said to use a zip lock bag. Flavour was good but the egg was patchy white and brown 😂(egg white wasn't uniformly brown from the 'marinade'). Thanks for sharing Marion! Super easy. (btw we used your recipe for the chashu - turned out insanely delicious 👍)
Awesome!!! So glad you tried the chashu. I love that one! I also have had the patchy colour problem! Hence the bowl and the plate :-) I hope my version works out for you!
I just tried this after watching this video a few times. I've always been too afraid I'd ruin the eggs when trying this. They came out perfect! Thanks Marion :)
I like your diction / speaking voice! You don't seem like a cook or chef. And I like how casual you are, still a fashionista in the kitchen, worry-free without an apron!😄
Yesterday I tried making soy eggs and failed miserably, but today watched your video, got the inspiration to make it again, and OMG it turned out the best ! ILYSM !
Thank you for the tips on making a very successful soy sauce egg. I made 4 eggs today just 2 hrs before serving time. The eggs still came out great! I must confess it was a scary experience to be tapping on the egg. But just like you said, the egg turned out roundish. I found it weird to stir the eggs while I wait for them to cook, but when I saw all the yolks were in the middle, WHOA!!! OK it was so worth it!!!
Attempted to make ramen egg for the 2nd time with your recipe and eureka, it was perfect! First time was without the prick. With the prick and just under 7 minutes did the trick. Thank you for this video and I look forward to trying more recipes from you! Keep up the good work :)
This has nothing to do with anything, but I steam my eggs for 15 minutes to make a perfect hard boiled egg, and then put into a ice bath for 10 minutes.. You can blow the shells off practically.. No vinegar, no spoon, you don't need to use old eggs, this works for fresh eggs... Just steam it like you would with broccoli, or any vegetable.. I wonder how long it would take to steam them to get the yolk at that jam like consistency. Maybe 7 minutes.. I'm going to experiment.
I used soy sauce, Mirin, some extra sugar, a touch of rice vinegar, and some sambal garlic chili paste and water as the brining solution..... best creation ever made!!!! I made 5 eggs and let them sit in the fridge weighted down with a plate for 2 days... we ate them all throughout the day
I cannot peel eggs, even hard boiled ones, for my life. I always end up with small pot holes all over where small shell shards scoop up egg bits.The extra steps of poking the hole and using the spoon is brilliant! After making these ramen eggs a couple of times, this is the first time I achieved a smooth surface on all of them. Thank you!
What also helps is immediately after taking the eggs out of the boiling water, hold them under cold running water for a few minutes until the egg is completely cooled. It makes peeling much easier and you won't get dents in your eggs
Lmaoooo hello from the future! I'm so glad to see someone using the teaspoon technique. 😂 I see entirely too many RUclips chefs making it unnecessarily complicated, when I've been using a teaspoon to peel eggs my entire life. With a very small amount of practice, it becomes second nature and takes seconds.
I have used a pressure cooker to “hard boil” my eggs. Perfect inside, great texture whites. Looking forward to putting them in your soy mixture . Nice video. Thank you.
Finaly my gaps are filled 😅 i peeled eggs in water as well but never used a spoon. Brilian. Just made eggs with those holes - wow, perfect! All this time thought what i am missing to get a perfect soft egg, with out breaking it! Thank you!
This versiin of soy eggs is so much easier than the Korean version. Loved the tips n tricks. Thank you for bringing us such beautiful dishes n putting it accross in such a easy manner. P.S. i sound really repeatative here but i couldn't stress it enough that u r so so so cheerful to watch. How lucky must be ur family!!
I’ve recently been addicted to Marion’s videos. We all need a Marion’s army T-shirt haha start up a merch store. Anyone agree? Your videos are all so aesthetically pleasing. You and Adam liaw are my favourite masterchef Australia youtubers
Marion.....I use the tip of a corn cob holder....those things you poke into each end of an ear if corn.... and gently twist and poke! Less damage to egg but enough to allow water into the egg like you suggested.
I just made a jar of these, I just added half/half dark soy souce/boiled cold water, added some chilli powder, minced garlic and 3 spoons of sugar, freshly grinded 3 colour "black pepper", bay leaf and allspice ball. Then into the fridge for 24h and well see is it eatable.
In Mauritius we do that differently. The eggs are cooked once again in a mixture of soy sauce, red wine, water, cinnamon, garlic and some oil for shiny eggs. After that, they turn quite dark. Yummy!
I usually just use soy sauce, water and sugar. Instead of putting it in a bowl, you can put it in a plastic bag with a paper towel to make sure the eggs are covered, it helps the eggs get a more even marinade. For the same size eggs I actually like six and a half minutes, until the whites are just set and none of the yolk has been cooked. I also marinate them for 48 hours. This gives the yolk a slightly thicker but still runny consistency and the whites get a lot of good flavor. You get a darker coating on the outside, and with how rich the yolk gets after 48 hours I think it's perfect. Eat it over a bowl of white rice with green onions is spectacular.
Marion I want to commend you for starting off with the specific weight of egg for this recipe. Sooooooo many don't include this but give you arbitrary cook times despite the fact that level of doneness to cook time varies greatly as you said. This is why I keep coming back to your recipes and videos to cook.
It's so true Alex! You need to be specific when it comes to egg cooking times. So happy to hear you've been enjoying my videos :-) Thank you for watching!
A great demo; the best I’ve seen for these ramen eggs. I wonder, can I use the sauce a second time to make these eggs again if I keep leftover in fridge couple of days?
Don't know why so much marinade is used. I just a small sealable bag that takes about five eggs and put 50-60g or marinate into the sealed bag. You can also half submerge the bag while sealing it to take out all the air. I also skip the water in the marinade.
Many thanks Marion for all the little tricks in making this perfect egg. This makes the outcome much more predictable! Love love love your recipes and videos :-)
Thanks so much for this amazing recipes! Every time you post one I can't wait to try it! How long can you store the eggs in the fridge after they are marinated?
For anyone who don't know, this egg is usually served in a ramen dish. Ramen dish usually has a soy sauce marinated, runny yolk boiled egg. On the other hand, the Chinese tea egg is a hard boiled egg marinated in herb and spices (usually the chinese 5 spice).
First time I made Hanjuku Tamgo I didn't have mirin, I couldn't find it at the store so I opened my fridge and saw my Grandma's red wine and I was like hmm that could work so I pour it into my soy sauce marinade and put the eggs in the marinade and left it in the fridge for two days. And the red wine really gave it a delicious sweet taste to the egg. I recommend using red wine if you have it.
I use my Instantpot to cook eggs for 3-4 mins on steam on high pressure depending on how runny you like your eggs. The eggs come out perfectly and shells come off w/o fuss. No need for pin prick. For the marinade, I like the flavor of Oolong tea so I sometimes brew tea and add to the mixture. Yummy tea egg.
OMG I had tea eggs when I was traveling before the pandemic.. they were delicious.. I had completely forgotten about them until reading your comment.. As an American I was like _"Tea eggs??" omg no... never heard of that.."_ because its not something we ever eat, but after trying them I was completely hooked lol.. I will use oolong and try it too! So glad I have another reason to use the instantpot! So do you cook the eggs in the instantpot first, _and then_ put them in the marinade? Tell me tell me =)
You can use a board pin to make a hole in an egg. It releases some sulphate gas that makes eggs more tasty. i learned it from Jaque Pepin, French chef who was working with Julia Child.
May I suggest you to try a recipe that I discovered today ? Beer - Soy sauce - apple cider vinegar. This is out of this world. Beer somehow penetrates the egg faster, I only marinated the eggs for an hour and it got a really nice color inside
Wow... These are amazing techniques! I get so pissed off when my efforts to peel an egg leave enormous craters. They look like the dark side of the moon. Thank you.
Hey I'm in love with this video. I was struggling about, what are marinated eggs since, I was watching Chinese dramas. Also I have a question. Can I just use soy sauce and water? Because, I don't have that Japanese wine. I wanna try it but, I don't have that Japanese wine. I'll comment how it was. But, please give me an answer for the above question.
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/tr.png)
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Japanese viewer here. Replace mirin with sugar.
Hon mirin is basically sweet sake but a lot of people in Japan use mirin fumi which is alcohol free (so pretty much sweetened water) and it’s usually cheaper.
Great video!
I used to work at a japanese restaurant, mirin is so freaking expensive.
Great tips! Thank you!!
Would honey work as an alternative?
What ratio would you recommend for Soy Sauce to Sugar?
@@Elazul2k 1 to 1
This technique is absolute PERFECTION! My boiled eggs would always rip and tear after peeling making them look all raggedy. Quite literally make two eggs just now and they turned out PERFECT!!! Thank you!!
I always love her tops! Also, pleased/impressed to see that she gives the bit about keeping the eggs moving in the boiling water in the beginning to help center the yolk. Peeling technique also top marks. This method should work for almost anyone. Thanks!
I hope so! Eggs are one of my favourite things in the world but they are my arch nemesis (peeling)!
You are such a great chef and teacher, I really appreciate your calm demeanor!
This recipe was super helpful with the boiling eggs part, I’m usually terrible at getting the yolk to be soft but it worked very well, they taste so good, I did change the marinade to a more tea egg flavour with cinnamon, cumin, ginger, garlic, rice vinegar, black and green tea, dried chillies, star anise and a couple other spices. Goes very well with rice porridge!
Another tip for geting the eggs covered in the marinade is to simply put a piece of paper over them, the marinade will travel through the paper and cover the top of the eggs. Works every time 👌
Wait.. a actual piece’o paper?
@@HelixNeblua a paper towel to be exact
exactly, and you can use much less liquid
You can actually turn the eggs over half way through marinating.
Also, check out how Koreans make these! The marinade is so much better.
Egg perfection when you're wanting a softer yolk and peeling shell with ease. Just tried your method, and worked perfectly. So happy! Thank you! I topped the split eggs with a spattering of Fly By Jing Zhong Sauce, a carnival for the mouth...sooooo good!!!
I love how much you love the food you’re making... you’re childlike delight just pops through in really wonderful ways. And I’m so going to try this!!! I LOVE boiled eggs... this looks like an amazing way to have them!
Thank you!
I agree! I could taste the egg when she was experiencing it and I was just thankful that I have two eggs waiting for me in the kitchen right now❣️ (maybe the herb I consumed earlier? 😉)
Just made these for my partner so fingers crossed he enjoys them 🤞 the eggs peeled perfectly even the ones I left to cook hard for myself peeled to perfection. What a great little tip! Will be using it for all boiled egg projects from now on
Made these twice. The 1st time was a test. The 2nd were for a picnic. Absolutely love them Marion!
Omg I’ve been craving these and I’m so glad your video made it simple and easy to make! Thank u!!
The spoon to remove the membrane is brilliant!
This trick is super useful wow
I needed this video a month ago when I tried to make ramen. Tried making these eggs a month ago using another recipe which said to use a zip lock bag. Flavour was good but the egg was patchy white and brown 😂(egg white wasn't uniformly brown from the 'marinade'). Thanks for sharing Marion! Super easy. (btw we used your recipe for the chashu - turned out insanely delicious 👍)
Awesome!!! So glad you tried the chashu. I love that one! I also have had the patchy colour problem! Hence the bowl and the plate :-) I hope my version works out for you!
Awesome video and learned a lot about how to boil an egg, who knew! Question, can you reuse the sauce? How long would you reuse it for?
I have to say, they came out amazing! Delicious - that jammy gooey center is perfect. Thank you - this is going to be a keeper.
I just tried this after watching this video a few times. I've always been too afraid I'd ruin the eggs when trying this. They came out perfect! Thanks Marion :)
Yay! You’ve given me hope❣️
I like your diction / speaking voice! You don't seem like a cook or chef. And I like how casual you are, still a fashionista in the kitchen, worry-free without an apron!😄
Aw thank you!
Yesterday I tried making soy eggs and failed miserably, but today watched your video, got the inspiration to make it again, and OMG it turned out the best ! ILYSM !
You are an artiste. Your cooking techniques are easy to follow. Thank you.
Thank you for the tips on making a very successful soy sauce egg. I made 4 eggs today just 2 hrs before serving time. The eggs still came out great!
I must confess it was a scary experience to be tapping on the egg. But just like you said, the egg turned out roundish. I found it weird to stir the eggs while I wait for them to cook, but when I saw all the yolks were in the middle, WHOA!!! OK it was so worth it!!!
Attempted to make ramen egg for the 2nd time with your recipe and eureka, it was perfect! First time was without the prick. With the prick and just under 7 minutes did the trick. Thank you for this video and I look forward to trying more recipes from you! Keep up the good work :)
I have to thank you for this! I’ve been struggling with egg peeling phase for months. Pokimg a hole changes everything! THX!!!
This has nothing to do with anything, but I steam my eggs for 15 minutes to make a perfect hard boiled egg, and then put into a ice bath for 10 minutes.. You can blow the shells off practically.. No vinegar, no spoon, you don't need to use old eggs, this works for fresh eggs... Just steam it like you would with broccoli, or any vegetable.. I wonder how long it would take to steam them to get the yolk at that jam like consistency. Maybe 7 minutes.. I'm going to experiment.
I just love every video you make! Easy to follow easy to make . Awesome!👩🏾🍳👩🏾🍳😊
I used soy sauce, Mirin, some extra sugar, a touch of rice vinegar, and some sambal garlic chili paste and water as the brining solution..... best creation ever made!!!! I made 5 eggs and let them sit in the fridge weighted down with a plate for 2 days... we ate them all throughout the day
I forgot to mention I cooked off the alcohol in the mirin first before mixing in the rest
I cannot peel eggs, even hard boiled ones, for my life. I always end up with small pot holes all over where small shell shards scoop up egg bits.The extra steps of poking the hole and using the spoon is brilliant! After making these ramen eggs a couple of times, this is the first time I achieved a smooth surface on all of them. Thank you!
You are giving me hope!!!!
What also helps is immediately after taking the eggs out of the boiling water, hold them under cold running water for a few minutes until the egg is completely cooled. It makes peeling much easier and you won't get dents in your eggs
Wtf, just smash them softly, smash them.
I soak them in cold water after boiling
The eggs look absolutely beautiful! This is my favorite part of eating Ramen.
I love all of your recipes. I’ve been your biggest fan ever since the moment you appeared on master chef!
euli chishi i didn’t know that Marion was on Master Chef. Oh no, I missed it🥶🥶🥶
Lmaoooo hello from the future! I'm so glad to see someone using the teaspoon technique. 😂 I see entirely too many RUclips chefs making it unnecessarily complicated, when I've been using a teaspoon to peel eggs my entire life. With a very small amount of practice, it becomes second nature and takes seconds.
That teaspoon technique blew my mind!!!🤩🤩🤩🤯🤯🤯💖💖💖
I have used a pressure cooker to “hard boil” my eggs. Perfect inside, great texture whites. Looking forward to putting them in your soy mixture . Nice video. Thank you.
Finaly my gaps are filled 😅 i peeled eggs in water as well but never used a spoon. Brilian. Just made eggs with those holes - wow, perfect! All this time thought what i am missing to get a perfect soft egg, with out breaking it! Thank you!
This versiin of soy eggs is so much easier than the Korean version. Loved the tips n tricks. Thank you for bringing us such beautiful dishes n putting it accross in such a easy manner.
P.S. i sound really repeatative here but i couldn't stress it enough that u r so so so cheerful to watch. How lucky must be ur family!!
Thank you so much!
What a nice comment. 😊
I’ve recently been addicted to Marion’s videos. We all need a Marion’s army T-shirt haha start up a merch store. Anyone agree? Your videos are all so aesthetically pleasing. You and Adam liaw are my favourite masterchef Australia youtubers
Aw thank you so much!
Spoon peeling is THE BEST!!! I agree 💕💕
Explain so politely... I Like it ❤️
Marion.....I use the tip of a corn cob holder....those things you poke into each end of an ear if corn.... and gently twist and poke! Less damage to egg but enough to allow water into the egg like you suggested.
Awesome tip Robert!! I'm totally going to try that next time! Thank you!
Here we go again, it’s a cycle already Marion!
Daily Dose of Marion haha
Thanks Queen Marion for showing us the tricks, so helpful indeed!
Christopher Teoh Jing Xiang we need T-shirt’s saying queen Marion’s army haha
I just made a jar of these, I just added half/half dark soy souce/boiled cold water, added some chilli powder, minced garlic and 3 spoons of sugar, freshly grinded 3 colour "black pepper", bay leaf and allspice ball. Then into the fridge for 24h and well see is it eatable.
Have learnt something new! I love eggs in soya sauce.. Piercing the bottom of the egg is just plain genius Marion.♡♡♡
I'm making 2 dozen of these for my brother for Christmas :D
thank you!
I take it he likes eggs... 🙄😂
Thanks for sharing... I was looking for the perfect technique to make such perfect eggs
In Mauritius we do that differently. The eggs are cooked once again in a mixture of soy sauce, red wine, water, cinnamon, garlic and some oil for shiny eggs. After that, they turn quite dark. Yummy!
That's just so amazing.
Question though, how long is the egg's shelf life after marinating it and should it be refrigerated or just room temp storage?
Yes
Eat them within 3 days n keep it refrigerated
I usually just use soy sauce, water and sugar. Instead of putting it in a bowl, you can put it in a plastic bag with a paper towel to make sure the eggs are covered, it helps the eggs get a more even marinade.
For the same size eggs I actually like six and a half minutes, until the whites are just set and none of the yolk has been cooked. I also marinate them for 48 hours. This gives the yolk a slightly thicker but still runny consistency and the whites get a lot of good flavor. You get a darker coating on the outside, and with how rich the yolk gets after 48 hours I think it's perfect. Eat it over a bowl of white rice with green onions is spectacular.
Kudos for the tip on using a teaspoon to help peel the shells off. 😋 Greetings from Canada 🇨🇦
when you let it sit overnight, do you put it in fridge or just outside at room temperature?
I put mine in the fridge :-)
@@Marionskitchen thank you :)
Either way is fine.
Marion I want to commend you for starting off with the specific weight of egg for this recipe. Sooooooo many don't include this but give you arbitrary cook times despite the fact that level of doneness to cook time varies greatly as you said. This is why I keep coming back to your recipes and videos to cook.
It's so true Alex! You need to be specific when it comes to egg cooking times. So happy to hear you've been enjoying my videos :-) Thank you for watching!
What an inspiring video, thank you.
Love from Indonesia...
I mostly watch for the food, but nobody rocks earrings like Marion, either.
LOL
Agree!
Those earrings are wearing her.
and lipstick! i wished she'd tell us hers.
@@faithnelson2013 yes!!! What is that red? 😳
A great demo; the best I’ve seen for these ramen eggs. I wonder, can I use the sauce a second time to make these eggs again if I keep leftover in fridge couple of days?
Don't know why so much marinade is used. I just a small sealable bag that takes about five eggs and put 50-60g or marinate into the sealed bag. You can also half submerge the bag while sealing it to take out all the air. I also skip the water in the marinade.
I have done that.
I am a relatively new cook, and not great,. ut I love learning new techniques for cooking, especially when the results are yummy!
Many thanks Marion for all the little tricks in making this perfect egg. This makes the outcome much more predictable! Love love love your recipes and videos :-)
Thank you!
Damn.... I always make "eggwine" for my ramen but never peel with a teaspoon.... thank you for this technic it will make my life easier... hehehe
Thank you Marion! I made these and they’re sensational 🙏🏻🤩
I use a push pin which is the perfect size for puncturing the end of the egg.
New viewer here. I binge watched many of your vids. Love your food, and your style is impeccable!
Kudos!
Thanks so much for this amazing recipes! Every time you post one I can't wait to try it! How long can you store the eggs in the fridge after they are marinated?
a couple of days... otherwise they dry out.
For anyone who don't know, this egg is usually served in a ramen dish. Ramen dish usually has a soy sauce marinated, runny yolk boiled egg.
On the other hand, the Chinese tea egg is a hard boiled egg marinated in herb and spices (usually the chinese 5 spice).
I have been looking for a practical egg peeling technique and this works like a charm. The shell came out beautifully. Thank you so much!
First time I made Hanjuku Tamgo I didn't have mirin, I couldn't find it at the store so I opened my fridge and saw my Grandma's red wine and I was like hmm that could work so I pour it into my soy sauce marinade and put the eggs in the marinade and left it in the fridge for two days. And the red wine really gave it a delicious sweet taste to the egg. I recommend using red wine if you have it.
Wow, this is a very good tip. It is often hard to peel eggs beautifully, especially when the eggs had been sitting in the fridge for a while.
I added:
black pepper
cayenne pepper
garlic powder
onion powder
coriander powder
Thai basil (finely chopped) that was sitting around.
Great peelability & uniformity tips, 👍👍
Good morning Marion! These eggs look like they would be delicious any time.
They sure are!
Thank you for this!!! I’ve always wanted to learn how
I used this technique and the eggs were PERFECT! Thanks Marion!!!
yeah!!There is a similar food in korea so I know that It is sooo delicious!! It goes well with rice and sesame oil👍 love it😍😍
Hello Goddess Marion--in the US large eggs are 56.7 grams or 46 ml, extra large are 63.8 grams or 56 ml. Which size do you recommend?
Cannot wait to get these bad boys on the agenda!
Thanks Marion for an easy to follow but delicious recipe
what a nice little trick to peel the eggs! thank you - never thought to use a spoon to help out with the process.
I made these today, exactly to your specifications. I can't wait to try them tomorrow.
In every German household you will find an egg piercer. ;)))
I love you videos, your passion and calm.
Do you cover the pot during the 7 mins whilst continuing cooking? Low fire???
Your videos are just so appealing to all the senses
Wow! Looks so easy. I always buy restaurant's egg for my homemade ramen but I will try to make this recipe next time. Thank you for sharing
Thanks for your video!!! I will try to make these beautiful eggs at home!!!
Great video! Does the alcohol from the sake need to be cooked out?
I use my Instantpot to cook eggs for 3-4 mins on steam on high pressure depending on how runny you like your eggs. The eggs come out perfectly and shells come off w/o fuss. No need for pin prick. For the marinade, I like the flavor of Oolong tea so I sometimes brew tea and add to the mixture. Yummy tea egg.
OMG I had tea eggs when I was traveling before the pandemic.. they were delicious.. I had completely forgotten about them until reading your comment.. As an American I was like _"Tea eggs??" omg no... never heard of that.."_ because its not something we ever eat, but after trying them I was completely hooked lol.. I will use oolong and try it too! So glad I have another reason to use the instantpot! So do you cook the eggs in the instantpot first, _and then_ put them in the marinade? Tell me tell me =)
@@mangachanfan1556 Yes after you peel the eggs you can follow Marion's recipe but instead of water, just add brewed tea. It's delicious.
@@PaulA-kr1nl wow! I never heard of that but I will definitely give it a try! Thank you so much for your response! Awesome ❤️👍😃😃
I will definitely have to try this out.
That's super easy. Can I reuse the marinate liquid for next batch of eggs? How many times do I reuse the marinate liquid? Thank you.
Thank you to this lady for the perfect soft-boiled egg technique.... a quick alternative when I am not up to making onsen tamago.
You can use a board pin to make a hole in an egg. It releases some sulphate gas that makes eggs more tasty. i learned it from Jaque Pepin, French chef who was working with Julia Child.
I use my instant pot. Put them in for 3 minutes. Instant release and put them in an ice bath. Perfect every time and easy to peel.
That one small hole made such a difference! Thank you 😊
Thank you for sharing this egg recipe
May I suggest you to try a recipe that I discovered today ? Beer - Soy sauce - apple cider vinegar. This is out of this world. Beer somehow penetrates the egg faster, I only marinated the eggs for an hour and it got a really nice color inside
Can you sqve the liquif after you are done? Or do you have to throw it out after each batch
Can I re-use the soy mixture for more batches? Or should I make a fresh mix each batch. I'm gonna make these in bulk
I personally reuse it. it should be fine in reasonable amounts
The salty and sweet marinade can be reused? It may sound weird, but I wonder since Soy lasts really long
I love the techniques!
Could I replace the soy sauce with Ketjap Manis? I prefer the sweetness of Ketjap as opposed to the saltiness of soy. I love your videos💐
I'd say give it a try with one egg. If it doesn't work then you've only used a little bit of time and ingredients.
thank you for not being a maniac like everyone else bringing the water to a boil with the eggs in there and guessing when to start the timer
I always save the egg for the last when enjoying my ramen
I really learned a lot on your video thanks 😊
Wow... These are amazing techniques! I get so pissed off when my efforts to peel an egg leave enormous craters. They look like the dark side of the moon. Thank you.
Steam your eggs.... I need to make a RUclips video...
@@0913young yes make one
Perfect and so simple! Thanks x
I made these for my Fiancé, now I have to make them all the time.
Thank u. That’s super helpful.
Beautiful thanks Marion
Hey I'm in love with this video. I was struggling about, what are marinated eggs since, I was watching Chinese dramas. Also I have a question. Can I just use soy sauce and water? Because, I don't have that Japanese wine. I wanna try it but, I don't have that Japanese wine. I'll comment how it was. But, please give me an answer for the above question.