Man I've edited videos before and it's nice to see people appreciate stuff like this. It's really just a cut and selecting the right frame for the most part, and it helps tremendously when a creator has a vision for things like that as well and knows how/what/when to do certain things when recording lol
Hi! Also a korean here, as the other comment said, you can boil and liquid cool before submerging the eggs. You can also lightly stir the eggs while boiling if you want a more yolky consistency without undercooked eggs, i also sometimes add other things alongside it, like salmon sashini, taste amazing
@@slytherindork8459 the sauce is still organic it will eventually go bad if you keep sticking stuff in it even with the salt unless you are looking to start fermenting stuff you likely can only use it a few times over a week unless you are pasteurizing it every time with heat
@@sheannisa it's definitely usable as lunch prep, only if you make sure to use new and clean utensils each time as touching the marinate with your hands or unclean utensils will heavily increase the rate at which it goes bad It can definitely go for a while, although the longest I've kept it is around a week, after that the quality goes down and if it goes bad shortly after
It makes me genuinely happy to see more folks from different cultures enjoying each others delicacies as a result of inspiration from the internet. I have had one or two of these made with duck eggs daily for going on a decade now. Everyone needs to go try it now! Especially try the duck eggs I promise you will not be disappointed
I'm glad he shared this too. I always thought they were spoiled eggs! just assumed it was a cultural delicacy that way. I will definitely try these now that I know they aren't ! 😂
I'm actually been thinking about getting ducks. I would have easy access to duck eggs if I do! And ducks make super fun pets. I would still have ready and easy access to chicken eggs whenever I want them from my SO's flock, too.
Korean here! It looks yummy ~. For a little longer preserve, here is tip ! u can boil the source, let it cool, then store with eggs ... it's perfect with rice, noodle as side dish~
if you want to fully submerge them without a weight, put a paper towel on top of them. the liquids surface tension will climb up the towel and cover the tops of the eggs so there wont be a less marinated spot on top where they were exposed!
@rizzwan-42069 paper towels don't break down in liquids as easily as other forms of paper. That's why you aren't stored too fish paper towels down toilets. Because it can clog the plumbing. And it's not like you are going to vigorously shake the container of eggs. It's just sitting there. This is just a method to fully submerge them so you don't end up with light spots from the egg floating up a bit. If you are worried about paper, you don't have to do it 🤗
My Ex’s mom made these, she’s from Korea, and I gotta say, some of the best egg eating experiences came from that plastic container. These are insanely delicious.
RECIPE: Boiled eggs (~7min) Green onion Ginger Garlic Red chili Onion Soy sauce Honey Rice vinegar Sesame oil Sesame seeds Water (Submerge eggs and refrigerate overnight.) Looks delicious - I can't wait to try!!
I've had these at a Singapore hawker centre. I had FOUR. They are amazing. I found the recipe afterwards, and now, I keep a Tupperware of them in the fridge. It can last a few days. Eat with SMOKING hot rice, and boil down the marinade til it's syrupy. 😋😋😋
Few non-Filipino know this, but you can also add cooked eggs to our famous Adobo. The eggs them come out looking like these, absorbing the sauce and juices of the Chicken/Pork you cooked it with. Pretty good as well.
I had these in Rasa Sayang restaurant in London UK many times, difference is they deep fry the egg till the egg white has a crispy coating and serve with fish and noodles! Good with Ramen too!❤
@@masaokakihara9316eggs don’t really make you fart more. It just makes your farts more stinky due to the sulfur that’s inside them. And no, it’s not just a Caucasian thing😂
@@OmniversalInsect I usually do. However, never having tasted this before, I wouldn't know whether it was a teaspoon of honey, or a quarter cup! (for example) 😕
@@Dr.Nagyonfaj Try that, (12 eggs) 6 cloves Garlic minced 2 Korean Green Pepper chopped 1 Red Chili chopped & optional 3 Green Onion chopped & optional 1 tbsp Sesame Seeds 1 cup Soy Sauce ½ cup Honey 1 tbsp Sesame Oil optional ½ cup Water
I made these when guga made a video about them. These are amazing. Only thing is that you need a lot of sause/liquid and it's too much to use afterwards.
The temperature at which water boils declines as elevation rises meaning that eggs take a different amounts of time to cook depending on where you are located
@@Sapanoid That's what I've always heard, too, and that makes it confusing when people say to do it a certain way. I also find the size and type of egg makes it different with timing.
Every time i marinate protein like this, i use a tall container (tube-y shaped) like a tall glass, vase or pasta container so i wouldn't need as much sauces/water as if i use wide and short container
I only go 6 1/2 I find the marinating process thickens the yolks a little if you let em sit over night. Also if your only making a few I'll put each one in an old school lunch bag squeeze out the air and tie the bag this really cuts down the amount of marinade you need and they keep getting better in your packed lunch plus you can use the liquid to season your rice, soup, etc.
I just made this and here are some tips: Put the eggs into cold water, then put it on max flame until it boils. Start timing when it's a rolling boil. I'd say boil it for 8 minutes. DONT DO THE ROLLING TECHNIQUE. I rolled the egg, it cracked in half and revealed a completely raw yolk, which broke on me and you dont want to deal with that. Instead, boil for an extra minute and be super gentle when peeling. Nothing to say about the sauce. It's delicious.
I bring the eggs to room temperature by putting it into a container of warm water, then puncture the large end before putting them in boiling water. Puncturing the large end will allow the air bubble in the egg to escape and no eggs will explode. As the egg cools it will contract and draw cold water in, which will lubricate the shell and make it easier to remove. After the eggs are cooked, I immediately drop them into cold water, bash the large end, and roll them. The peel practically slides off. If the egg was too raw, you just need to cook it longer. A cold egg will take longer to cook than one at room temperature.
In Indonesia, this technique is called Bacem. The technique itself is initially invented to preserve food by drowning it in seasoning that is either salty or very sweat using brown sugars. We Indonesian, mostly using this technique on Tempe, Tofu, and Egg. It tastes very good.
Take a bit of paper towel or clean cloth and put over the top of your eggs. It will help coat them evenly. You won’t have to remember the “Stir” them every few hours. Add Mirin also. So good.
That's similar to the Chinese tea eggs. Different spices but same idea. They're a popular snack in China...come to think of it, I haven't had those in a long time, I should make some.
Pretty sure it's not just similar, pretty big amounts of stuff in Japan and Korea originally came from China because China is the cultural hegemon in East Asia (no matter how much copium right wing Japanese, Korean and Westerners say)
@@AHappyCub Some things survive time and changing culture. A friend from Saudi Arabia introduced me and my family to havula, bought some once and decided to treat my coworker to one. She was from Mongolia. She looked at it and exclaimed, 'oh that's have!' apparently it made its way all the way to her country. (the treat is basically crushed sweetened nuts pressed into a bar....its better than it sounds)
I make these all the time, and theyre always great. Ive left them in the fridge for weeks and theyre still fine. Havent tried adding honey, but ill give it a go next time.
I’ve always done my soft boiled eggs for 6 once the water is at a ripping boil. Leads to jammier yolks guaranteed. Also, try peeling them under running water and let the stream get under the shell membrane. They pop RIGHT off.
No no no, you need water from Mississippi river.
Done and dusted, out of this world!
Trending noodle recipe in china!
I can hear the voice lmao
Trending drug egg recipe in Korea! (Oh no!)
@@rubberduck3062 ikik 😭🙋🏽♀️
I can't help but notice how smooth your transitions are always. That's quality work right there 👌
That cut was clean in multiple ways
Man I've edited videos before and it's nice to see people appreciate stuff like this. It's really just a cut and selecting the right frame for the most part, and it helps tremendously when a creator has a vision for things like that as well and knows how/what/when to do certain things when recording lol
Yeah, especially in a video about eggs.
Right ?
@@DoiniaYeah bro.
We get it, you wish you could do youtube shorts full time
The onion transition was so smooth and totally chef's kiss ❤
I was just about to write this comment, but yours is better anyway! 😁👍
@@nicolehindler7346 haha yeah, it just HAD to be said! 😂
Not gonna hate but it's sooo old and overused
@@weebforever3276 for real, yeah 👍
Who cares
Hi! Also a korean here, as the other comment said, you can boil and liquid cool before submerging the eggs. You can also lightly stir the eggs while boiling if you want a more yolky consistency without undercooked eggs, i also sometimes add other things alongside it, like salmon sashini, taste amazing
how long does it usually last if kept in the fridge? im thinking of making this as meal prep for lunch during work week
@@sheannisa likely longer than a regular boiled egg due to the salt but nor sure since they also removed the shell
Can you just reuse the sauce until there’s no more left? Like as long as the eggs are covered?
@@slytherindork8459 the sauce is still organic it will eventually go bad if you keep sticking stuff in it even with the salt unless you are looking to start fermenting stuff you likely can only use it a few times over a week unless you are pasteurizing it every time with heat
@@sheannisa it's definitely usable as lunch prep, only if you make sure to use new and clean utensils each time as touching the marinate with your hands or unclean utensils will heavily increase the rate at which it goes bad
It can definitely go for a while, although the longest I've kept it is around a week, after that the quality goes down and if it goes bad shortly after
It makes me genuinely happy to see more folks from different cultures enjoying each others delicacies as a result of inspiration from the internet. I have had one or two of these made with duck eggs daily for going on a decade now. Everyone needs to go try it now! Especially try the duck eggs I promise you will not be disappointed
Do you eat the eggs and rice cold? Or heat them up?
@@longsword114eggs are good either cold or hot, rice should always be hot tho
I'm glad he shared this too. I always thought they were spoiled eggs! just assumed it was a cultural delicacy that way. I will definitely try these now that I know they aren't ! 😂
I tried it and I’m dissapointed
I'm actually been thinking about getting ducks. I would have easy access to duck eggs if I do! And ducks make super fun pets. I would still have ready and easy access to chicken eggs whenever I want them from my SO's flock, too.
Korean here! It looks yummy ~. For a little longer preserve, here is tip ! u can boil the source, let it cool, then store with eggs ... it's perfect with rice, noodle as side dish~
Are you recommending that we book the SAUCE before we add tte just-peeked boiled eggs?
@@Ambassador2theworld are you asking whether we shoulder COOK the sauce before adding the just-PEELED bouledogue egg?
@@LoicDragin007 Are saying that we SHOULD cook the sauce?
This was worth stopping in for😂😂😂
Great idea for large batches, will do. I don’t think these last long enough for it to be necessary in the smaller batches though.😂❤
Meanwhile uncle Roger: you call this drug egg and dont put msg? Haiyaaaaah
Yes haiyaa
I read it with his voice dafuck
Fuiyoo
Msg is bad
@@wasp-117b5 no it isn't... I guarantee you've been eating MSG all your life and you didn't even know it
if you want to fully submerge them without a weight, put a paper towel on top of them. the liquids surface tension will climb up the towel and cover the tops of the eggs so there wont be a less marinated spot on top where they were exposed!
What I learned from 4 years of physics 😂😂😂
Hmm then what about paper ending up in the soy sauce?
@@rizzwan-42069 Eat them too. Very chewy 👍
@rizzwan-42069 paper towels don't break down in liquids as easily as other forms of paper. That's why you aren't stored too fish paper towels down toilets. Because it can clog the plumbing. And it's not like you are going to vigorously shake the container of eggs. It's just sitting there. This is just a method to fully submerge them so you don't end up with light spots from the egg floating up a bit. If you are worried about paper, you don't have to do it 🤗
@@rizzwan-42069theres paper used in cooking. Same thing w what u used to clear the stock, broth
It wont break down
I especially loved the chopping edit ✨👌🏻
Eggs are so underrated, just season the white well and you've got one of the best tasting easy to cook food ever
Wim Hoff treatment got me xD
That's a reference I only know because of a podcast I listen to. Super funny to see it in a food clip!
Same 😂
I met the guy. He is a dynamo and I understand why he needs to be kept cool. Otherwise he explodes.
Same here😮Wwim Hof rocks😂
Lol me too xD Wim Hof Breathing is amazing.
I love your videos
Me too
Same
Me same too
same
Npc
Bro, I'm doing it whenever I can. I love them!
not ruSSia moment
@@GuidelinesViolatorwhat?
@@kekulusskek dont worry about that ruSSian bоу
@@GuidelinesViolator what are you on 😂 ??
michalina mazur its a polish name, mr smart @@GuidelinesViolator
That Wim Hoff treatment joke made me subscribe
please explain!
My Ex’s mom made these, she’s from Korea, and I gotta say, some of the best egg eating experiences came from that plastic container. These are insanely delicious.
Hmm, plastic container? Microplastics have entered the chat
RECIPE:
Boiled eggs (~7min)
Green onion
Ginger
Garlic
Red chili
Onion
Soy sauce
Honey
Rice vinegar
Sesame oil
Sesame seeds
Water
(Submerge eggs and refrigerate overnight.)
Looks delicious - I can't wait to try!!
The sheer fact that where I live the total cost to get these ingredients would be $100 like damn how this gonna be tried
Where do you live? Are there no asian stores nearby. What you're describing is whole foods pricing@@cactusjuice690
@@cactusjuice690 where do you live? this wouldnt be cheap for me either but not a 100 dollars
@@cactusjuice690 u in Alaska???
@ no
I've had these at a Singapore hawker centre. I had FOUR. They are amazing. I found the recipe afterwards, and now, I keep a Tupperware of them in the fridge. It can last a few days. Eat with SMOKING hot rice, and boil down the marinade til it's syrupy. 😋😋😋
Share your recipe pls? :D
Commenting in case you share. 😁
@@CeruNigh Found a simple one off RUclips actually. By a creator called Seokhyung (I think). There are actually several recipes online. 😁
Which hawker centre did you go to? Thank you in advance
thank youuuu
Few non-Filipino know this, but you can also add cooked eggs to our famous Adobo. The eggs them come out looking like these, absorbing the sauce and juices of the Chicken/Pork you cooked it with.
Pretty good as well.
fr
Filipino adobo... famous... in the Philippines.
Very different from Mexican Adobo
@@maxbiggs8909famous enough that I've heard of it (and how good it is) in the west with no Filipino contact.
That sounds amazing! I will give that a try!
I had these in Rasa Sayang restaurant in London UK many times, difference is they deep fry the egg till the egg white has a crispy coating and serve with fish and noodles! Good with Ramen too!❤
Oof. Those egg farts are deemed chemical warfare. Of this I'm certain lol
I never fährt from eggs. Yet, I keep hearing about it. Is this a Caucasian thing?
@masaokakihara9316 dunno. I haven't conducted a survey. I'm sure it does have a little to do with genetics though
@@masaokakihara9316some people just get gases build up easier. But yes there is a medical reason for it.
Too lazy to try to translate it
Xou a egg fart
@@masaokakihara9316eggs don’t really make you fart more. It just makes your farts more stinky due to the sulfur that’s inside them. And no, it’s not just a Caucasian thing😂
"This is the best time i've ever had with an egg"💀
Cue a long story from your father about the day you were conceived
Sounds like someone's never heard of a Tenga egg
*That's what she said.*
Boof it
Tumblr would love that
“oh my god! this is the best time i have ever had with an egg!”
i don’t know why, but that made me laugh uncontrollably!
🤣🤣🤣🤣🤣🤣
Those who know:
His wife is going to be mad cause he likes these eggs more than hers talking bout menstrual eggs
For those of us who've never made this before, it would really help to know the measurements of the various ingredients.
Darude sandstorm
Just eyeball the ingredients and adjust to your preference next time you make it.
@@OmniversalInsect I usually do. However, never having tasted this before, I wouldn't know whether it was a teaspoon of honey, or a quarter cup! (for example) 😕
@@Dr.Nagyonfajyou saw how much he poured in. Just get it close, and it will taste great.
@@Dr.Nagyonfaj Try that, (12 eggs)
6 cloves Garlic minced
2 Korean Green Pepper chopped
1 Red Chili chopped & optional
3 Green Onion chopped & optional
1 tbsp Sesame Seeds
1 cup Soy Sauce
½ cup Honey
1 tbsp Sesame Oil optional
½ cup Water
I don’t want to make them, but I sure want to try them 😂 (nice editing on the onion chopping too)
That Whim Hoff joke is genius 😂
Those pants though. Fashion ✨️
black baggy jeans?
I know!! I saw them for a split second and started tweaking😭😭
I really am trying to get them, do you know what particular style or name they are
That's considered fashion today? Lazy, shapeless baggy pants? What happened to dressing sharp and clean and having your clothes tailored to your body?
1995 called, said you need to give those pants back!
I made these when guga made a video about them.
These are amazing.
Only thing is that you need a lot of sause/liquid and it's too much to use afterwards.
You can make it in a plastic bag, if you don't mind the plastic. Uses way less sauce.
make a reduction sauce out of it
Marinade meat with it
@@__wildflowerthankyou! That helps a lot
@@averie8177i like this idea a lot too
You have a very nice accent that made the video one hundred times better.
accent of "TAPATIO chips Guy"
I'm in love with your accent!
Appreciative. Ate them at a ramen spot and fell in love now I can make some myself.
*Jessie we need to COOK (drug eggs)* 🗿
The weird sense of validation I got from him reaffirming the superiority of the 7min egg
6 minutes is superior
Okay, I have to ask: bowl of water with eggs added for 7 minutes or boil water firat then add eggs and cook for 7 minutes?
The temperature at which water boils declines as elevation rises meaning that eggs take a different amounts of time to cook depending on where you are located
@@Sapanoid That's what I've always heard, too, and that makes it confusing when people say to do it a certain way. I also find the size and type of egg makes it different with timing.
20 mins is best
Every time i marinate protein like this, i use a tall container (tube-y shaped) like a tall glass, vase or pasta container so i wouldn't need as much sauces/water as if i use wide and short container
I only go 6 1/2 I find the marinating process thickens the yolks a little if you let em sit over night. Also if your only making a few I'll put each one in an old school lunch bag squeeze out the air and tie the bag this really cuts down the amount of marinade you need and they keep getting better in your packed lunch plus you can use the liquid to season your rice, soup, etc.
Thats Eggcellent, smashing job!!
The onion transition was so insane it literally broke my brain
sorry if it may come out as rude, but you mentioned the wrong river (it’s water from the mississippi river)
He also forgot the evil chicken bouillon
😂
Grandma's knife.
Wrong???
How do you know what he meant to say? 🫠
@@jen2076 it's a joke
Yum! Recipe please?
Brother, did you watch the video?
@@modestsky7268 yes, but I was after quantities! haha. I loved the video 🤣
I just made this and here are some tips:
Put the eggs into cold water, then put it on max flame until it boils. Start timing when it's a rolling boil. I'd say boil it for 8 minutes. DONT DO THE ROLLING TECHNIQUE. I rolled the egg, it cracked in half and revealed a completely raw yolk, which broke on me and you dont want to deal with that. Instead, boil for an extra minute and be super gentle when peeling. Nothing to say about the sauce. It's delicious.
Before rolling, you need to gently make a number of cracks in the shell, make sure you have a good crack at the top to start peeling from
What ratio for the ingredients?
@@FC2ESWS I just kind of eyeballed. When you add water, keep tasting it until it's like the same amount of saltiness as your average soup.
@@NoseyNana Yeah, i did crack the egg shell before rolling, and the egg was just too raw.
I bring the eggs to room temperature by putting it into a container of warm water, then puncture the large end before putting them in boiling water. Puncturing the large end will allow the air bubble in the egg to escape and no eggs will explode. As the egg cools it will contract and draw cold water in, which will lubricate the shell and make it easier to remove. After the eggs are cooked, I immediately drop them into cold water, bash the large end, and roll them. The peel practically slides off.
If the egg was too raw, you just need to cook it longer. A cold egg will take longer to cook than one at room temperature.
You know your clued into the male zeitgeist when you call an ice the Wim Hof treatment
i love your videos they make me so happy
Oh my God I can't believe you put up so many videos daily
Well, with this video, I've just discovered your channel... And these eggs, oh my goodness! Thank you, I've liked and subscribed...
"This is the best time I've ever had with an egg" sounds like a really unique way to announce a pregnancy.
"Wim hof"treatment 😂😂😂😂
I subscribed after that
Yolk became jammy because you the way you cook and cool the egg
Do you eat them hot or cold? I've been asking this for two years and have not gotten an answer. I'm not trolling, I genuinely don't know.
Hijacking your comment cause im curious too lol
@Vardanix2468 lmao well glad I'm not alone 😅
However you want. That's the great thing about food. Literally shooter's choice.
@ringo1029384756 How is this eaten traditionally... if I went to a restaurant, how would it be served?
They are out of the fridge what do you think?
Maybe the rice is hot
I make these almost weekly, great to eat as is on some rice, or made into some nice egg salad
I love the egg salad idea. Making these for a meatless Monday meal
@m.theresa1385 the cool thing is you don't need almost any seasoning and the longer you keep them in the sauce the fimer they're.
@ probably a great way to use up extra eggs, and better with older eggs as they’re easier to peel. Thanks again!
@m.theresa1385 also they last for awhile in the liquid
Can you reuse the marinade afterwards for another batch of eggs?
The LA river trash talk is real when I can smell it from my apartment at this very moment lmaooo😅
I love the way your words. You have a gift for describing things
THEY LOOK AMAZING!
Kwook all stylish😊
In Indonesia, this technique is called Bacem. The technique itself is initially invented to preserve food by drowning it in seasoning that is either salty or very sweat using brown sugars. We Indonesian, mostly using this technique on Tempe, Tofu, and Egg. It tastes very good.
“This is the best time I’ve had one egg” 😂😂
Ha Such wit I love it. The Wim Hoff... so absolutely unexpected. Hilarious. Thank you `
I love your sensibilities and how you explained the water just had a little soy sauce residue ❤🎉😊
Bro just found out marinating.
So good💪
I've done this before and they are WONDERFUL. Truly. Very good. Time to make them again.
I could only watch the chopping like "This person must despise having fingertips."
The onion disassembling itself was funny lol
For some reason as soon as you brought out the rice, thats when it REALLY sounded good
Whimhoff treatment cracked me up ngl
You just made me addicted. And it feels like this is cheaper than what you buy in store
Sounds delightful! Thanks for the recipe!
_"OMG this is the best time I've ever had with an egg"_
Well then you just aren't very imaginative.
Hof treatment is wild 😂
Oh gosh it’s been so long since I had those, watching this video unlocked so many memories! Timeless flavor.
The Wim Hof joke was elite
Almost the Same with adobo in the Philippines we also put eggs with pork or chicken.
This looks insanely good
I made some myself and I can't stop thinking about it. It's even good with gluten free soy sauce or liquid aminos (I have celiac disease lol)
The onion edit was so good🗣🗣🗣🗣🗣🔥🔥🔥🔥🔥
Editor needs a Oscar
Love these eggs!! Next time you do this throw in some quail eggs too! Its so hard to stop eating this once you have it haha
as a korean i can confirm, these are the best way to have eggs
Take a bit of paper towel or clean cloth and put over the top of your eggs. It will help coat them evenly. You won’t have to remember the “Stir” them every few hours. Add Mirin also. So good.
This actually looks amazing.
that fit with the sleeveless shirt goes hard
Ooh! I know another dish that's addicting! Jalapeno poppers is one so many people come back to. Saving this vid btw
"Shockingly good" Brother I would have been flabbergasted if they weren't delicious at worst.
It's true! I just tried this for the first time last week, so good. Very addictive 😊
I’m totally making these… that list of ingredients is the stuff dreams are made of!
Those ingredients sound very tasty. Yum.
“This is the best time I’ve ever had with an egg!” I would say mine was probably making one of my kids, but that looks nice too
That onion edit caught me off gaurd 😮 very nice 👌 😂
“wim hof treatment” 😂😂😂😂😂😂
“this is the best time I’ve ever had with an egg”
-Diddy, with all his victims
And now you know my cool fuckin backstory
You have convinced me! Ive been making korean BBQ with a scratch recipe. Now I have 1 more thing to try
give em that Wim Hof treatment 😂
I heard someone call eggs “chicken period” and…well I can’t think of them as fondly now.
Loved the "Wim Hoff treatment"
Perfect.
I agree 7 minutes is the best boiling time for eggs. Perfect soft boiled eggs.
That's similar to the Chinese tea eggs. Different spices but same idea. They're a popular snack in China...come to think of it, I haven't had those in a long time, I should make some.
Pretty sure it's not just similar, pretty big amounts of stuff in Japan and Korea originally came from China because China is the cultural hegemon in East Asia (no matter how much copium right wing Japanese, Korean and Westerners say)
@@AHappyCub Some things survive time and changing culture. A friend from Saudi Arabia introduced me and my family to havula, bought some once and decided to treat my coworker to one. She was from Mongolia. She looked at it and exclaimed, 'oh that's have!' apparently it made its way all the way to her country. (the treat is basically crushed sweetened nuts pressed into a bar....its better than it sounds)
7 minutes does not give you a soft middle
I make these all the time, and theyre always great. Ive left them in the fridge for weeks and theyre still fine. Havent tried adding honey, but ill give it a go next time.
That's the most unique recipe I've seen for a long time
Slick edit on that onion
I’ve always done my soft boiled eggs for 6 once the water is at a ripping boil. Leads to jammier yolks guaranteed. Also, try peeling them under running water and let the stream get under the shell membrane. They pop RIGHT off.
My stove: 7 minutes. My mom's: 2 minutes longer for the same result