How To Make Soy Sauce Eggs - Marion's Kitchen
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- Опубликовано: 6 июл 2024
- Get the recipe: www.marionskitchen.com/how-to...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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![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)
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
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 are such a great chef and teacher, I really appreciate your calm demeanor!
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!!
The spoon to remove the membrane is brilliant!
This trick is super useful wow
Omg I’ve been craving these and I’m so glad your video made it simple and easy to make! Thank u!!
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!
I have to say, they came out amazing! Delicious - that jammy gooey center is perfect. Thank you - this is going to be a keeper.
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!
Made these twice. The 1st time was a test. The 2nd were for a picnic. Absolutely love them Marion!
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? 😉)
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)!
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.
Thank you Marion! I made these and they’re sensational 🙏🏻🤩
I just love every video you make! Easy to follow easy to make . Awesome!👩🏾🍳👩🏾🍳😊
You are an artiste. Your cooking techniques are easy to follow. Thank you.
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🥶🥶🥶
The eggs look absolutely beautiful! This is my favorite part of eating Ramen.
Thank you for this!!! I’ve always wanted to learn how
Have learnt something new! I love eggs in soya sauce.. Piercing the bottom of the egg is just plain genius Marion.♡♡♡
Perfect and so simple! Thanks x
Here we go again, it’s a cycle already Marion!
Daily Dose of Marion haha
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 made these today, exactly to your specifications. I can't wait to try them tomorrow.
I used this technique and the eggs were PERFECT! Thanks Marion!!!
New viewer here. I binge watched many of your vids. Love your food, and your style is impeccable!
Kudos!
I'm making 2 dozen of these for my brother for Christmas :D
thank you!
I take it he likes eggs... 🙄😂
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 !
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
what a nice little trick to peel the eggs! thank you - never thought to use a spoon to help out with the process.
That teaspoon technique blew my mind!!!🤩🤩🤩🤯🤯🤯💖💖💖
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
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 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.
Thanks for sharing... I was looking for the perfect technique to make such perfect eggs
I just saved this to my eggs folder. I look forward to trying this. Just what I was looking for. Thank you
Kudos for the tip on using a teaspoon to help peel the shells off. 😋 Greetings from Canada 🇨🇦
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?
Cannot wait to get these bad boys on the agenda!
Thanks Marion for an easy to follow but delicious recipe
Explain so politely... I Like it ❤️
Thank you! I'll make these next time I make your charsu and shoyu ramen recipe! I also didn't know the little hole trick - I'll try that next time I need to boil and egg!!
I love the techniques!
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 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❣️
Thank you to this lady for the perfect soft-boiled egg technique.... a quick alternative when I am not up to making onsen tamago.
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
Beautiful thanks Marion
Your videos are just so appealing to all the senses
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!
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!
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!
This sounds amazing!
That one small hole made such a difference! Thank you 😊
Thanks for your video!!! I will try to make these beautiful eggs at home!!!
I will definitely have to try this out.
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!!!
Thank you for sharing this egg recipe
I use a push pin which is the perfect size for puncturing the end of the egg.
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.
I always save the egg for the last when enjoying my ramen
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 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
What an inspiring video, thank you.
Love from Indonesia...
Wow! Love it
I really learned a lot on your video thanks 😊
Thanks for the tips! Now I can make own tasty eggs for Ramen 😊
I first learned about soy sauce eggs through Kylie Kwong ages ago. Thanks for sharing your recipe.
You are amazing ma'am ❤️
Great recipe!
So lovely!! Can you please do salted egg too?
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
Thank u. That’s super helpful.
I am a relatively new cook, and not great,. ut I love learning new techniques for cooking, especially when the results are yummy!
can we use the mixture for a future cooking (reuse)?
I love your style! What a great lip colour too
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😍😍
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.
Good morning Marion! These eggs look like they would be delicious any time.
They sure are!
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!
I love watching you eat. You make the good looks so tasty
Hi... I wish you could make a soy sauce egg with more seasonings/spices... I was thinking if I you can make this marinated egg good enough as a dish served with rice... Thank you... I love your channel very much...
Yummy
Spoon peeling is THE BEST!!! I agree 💕💕
Wow, perfect 👌
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? 😳
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. 😊
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?
Love!
I made these for my Fiancé, now I have to make them all the time.
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!
Could you theoretically pickle the eggs in a sauce is like that? Would the flavor eventually become too strong?
In every German household you will find an egg piercer. ;)))
I love you videos, your passion and calm.
Can you sqve the liquif after you are done? Or do you have to throw it out after each batch
Awesome thanks
Brilliant! Love a soy egg. I wouldn’t for a moment have thought to pierce the shell.
I usually cook a lot but peeling boiled eggs is a nightmare
That's precisely what I wanted to know since I like it so much ... 😆😆😆
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
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.
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.
I love eggs too!!!