Going to try this. Looks yummy and hard boiled eggs are so healthy for us. I really like the new coconut aminos soy sauce so will try with that and see how it turns out. Thank you.
@@LOUamber-n9l Boiled won't either but you have to bring them up slowly without shocking them. Steaming is easier and faster because you don't have to boil much water to get that perfect 7 minute egg.
Hello, I do not like too much added sugar in my food. I usually add about 1 tablespoon of sugar to the sauce. Some people like it sweeter, whereas some people avoid adding any sugar. It is a personal preference. The sauce is highly adaptable, and I have seen people add sesame oil, chili oil, 5-spice powder, and many different seasoning agents to adjust the flavor. Another version of this dish is tea eggs, in which you boil the egg in green tea together with soy sauce by adjusting the ratio to achieve the desired flavor profile. These eggs make great snacks over chips and cookies, and I have seen many people use it for weight management.
Looks good, but isn’t this an expensive exercise for the value you get? Not sure how much Kikkoman costs in IL, but you are using half a gallon at least to waste.
The eggs are way over-done. You can see the horrible green sulphurous layer at the yolk/white boundary. Too much wasted energy and too much wasted water. Instead - use a pressure cooker if you have one; with a steam basket to keep the eggs off the base. Depending on size you can cook 2, 20 or more. For a 2 litre pressure cooker - 250ml of water will cook 4 eggs, and there will still be say 240ml left at the end. No steam in the kitchen causing mould and dampness. For soy sauce eggs in a 2L PC, whistle plus 2 minutes. Take out and put in iced water. When cool, take out of the iced water, roll on a hard surface to crack the shell all around but to not split the shell. It should have a mosaic of cracks. Next put the eggs in a pan with just enough cold water to cover them and add as much soy sauce as you like. Bring to the boil and boil for 3 to 4 mins. Take out peel and eat either hot or cold. The eggs will have a nice pattern on the surface and the yolks should be just creamy - but not hard. Serve and watch people bow down and worship your magical egg-cooking abilities!
![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)
Going to try this. Looks yummy and hard boiled eggs are so healthy for us. I really like the new coconut aminos soy sauce so will try with that and see how it turns out. Thank you.
Thank you so much! So many say they only last for 3 to 5 days in the fridge. I went to the source of much wisdom. My elder. You.
Thank you so much. 💓
Looks yummy. Thank you for sharing
Thanks 👍
Thanks Tak. Big fan of you and your channel.
Yumm!!! I'm going to make some eggs today!! Thank you for the recipe!!❤
I love steaming eggs instead of boiling simply because it take so much less time to bring a little bit of water to boil than a few cups.
Steaming eggs will not crack compare to boil
@@LOUamber-n9l Boiled won't either but you have to bring them up slowly without shocking them. Steaming is easier and faster because you don't have to boil much water to get that perfect 7 minute egg.
@Chef_PC I the video he said he steams for 45 minutes to an hour. How is this faster than boiling?
@@Some_Guy_Called_Raven How long does it take to boil two liters of water versus a cup and a half?
@Chef_PC I don't use that much, but yes that would take some time wouldn't it. Ok, so now I have an excuse to get some steamers :)
How much sugar would you add?
Hello,
I do not like too much added sugar in my food. I usually add about 1 tablespoon of sugar to the sauce. Some people like it sweeter, whereas some people avoid adding any sugar. It is a personal preference.
The sauce is highly adaptable, and I have seen people add sesame oil, chili oil, 5-spice powder, and many different seasoning agents to adjust the flavor.
Another version of this dish is tea eggs, in which you boil the egg in green tea together with soy sauce by adjusting the ratio to achieve the desired flavor profile. These eggs make great snacks over chips and cookies, and I have seen many people use it for weight management.
@wokwithtak thank you kindly. I've made this with garlic added before.
Looks good, but isn’t this an expensive exercise for the value you get? Not sure how much Kikkoman costs in IL, but you are using half a gallon at least to waste.
He said he stores and reuses
One part Soy Sauce.
One and a half water.
The eggs are way over-done. You can see the horrible green sulphurous layer at the yolk/white boundary.
Too much wasted energy and too much wasted water.
Instead - use a pressure cooker if you have one; with a steam basket to keep the eggs off the base. Depending on size you can cook 2, 20 or more.
For a 2 litre pressure cooker - 250ml of water will cook 4 eggs, and there will still be say 240ml left at the end. No steam in the kitchen causing mould and dampness.
For soy sauce eggs in a 2L PC, whistle plus 2 minutes. Take out and put in iced water.
When cool, take out of the iced water, roll on a hard surface to crack the shell all around but to not split the shell. It should have a mosaic of cracks.
Next put the eggs in a pan with just enough cold water to cover them and add as much soy sauce as you like.
Bring to the boil and boil for 3 to 4 mins.
Take out peel and eat either hot or cold. The eggs will have a nice pattern on the surface and the yolks should be just creamy - but not hard.
Serve and watch people bow down and worship your magical egg-cooking abilities!
I like my eggs well done. I see nothing wrong
“I have a 12 inch steamer” ha ha ha ha.