Thank god for this recipe. I’ve tried a truly sad number of soft boiled egg instructions with frustratingly inconsistent results. It might sound melodramatic, but I’ve seriously tried on and off for 6 years. This is the one recipe that I’ve used 3 times now with perfect flavor, perfect texture, and that perfect liquid egg yolk with fully cooked whites and a pealable shell. My embarrassingly long search is finally over! Hell yes!
I lived in Japan for many years, married to Japanese and also became friends with some Ramen shop owners. The eggs are prepared slightly different (your way is acceptable too). If you notice Japanese ramen eggs white is much darker. They don't usually put eggs in boiling water for fear of cracking unless it is hotspring egg. Using room temperature egg place in pot and put enough water to cover 1inch above egg, turn on heat and bring to boil and let cook for 1 or 2 minutes, remove from heat and cover. depending on how runny or firm you like the yolk let sit covered for 8 - 16 minutes. Place egg in ice water to stop cooking process and peel. in sauce pot, put in your sauce ingredients, turn on low heat and stir to mix ingredients together, once you see a little steam forming put egg into pot with the sauce and increase heat to medium-high. You will want to move the pot around in little circles this will allow the egg to stir around and get equal coating and also keep the sauce from boiling over. keep moving the pot until the eggs get to a color brown that you like. Eggs that are leftover place egg and sauce in airtight container and eat within 7 days (which is not hard) we also enjoy this egg as a snack and eat it with kewpie mayo....yummm...enjoy. I love your cooking too and have helped me with finding substitute ingredients after I moved to america.
Ah, thank you! (I am half Japanese but sadly due to my tomboyishness I never ever learned how to cook, hehe. I am learning now because I have nieces and nephews to feed, plus I am engaged to a human 😂❤)
@@pauldiamond1583 lol well, let me explain. I am and have always been a schediaphile since I was small. So I'm not attracted to people (only 2D people). But somehow I am engaged to someone now. EDIT: wait let me further explain because that was vague 😂. I am in love with my fiance of course. But since birth I've naturally been a schediaphile (first crush Hworang from Tekken). I am also a schizophrenic and I have ptsd (and am naturally an introvert) and it can get debilitating, so I stayed to myself, and my schediaphilia suited me best since I didn't need to seek other people for affection (and I was hikikomori for over a decade as well). But my fiance reached out and is helping me to no longer be hikikomori. So we fell in love. Hopefully that's more detailed ❤
Holy crap, this is wholesome these posts. my heart might melt. Also, I tried preparing an egg like you mentioned, I'll save this comment for further thought and reflection thanks. I think I did better at Tamagoyaki, but still muck to be desired.
spaceLegos real eggs are that orange. The eggs you get at normal grocery store that are yellow are contaminated with hormones and other garbage that is bad for hen to make them resistant to disease and to over produce thus, bad for you as well.
@@zues2013 The bit about hormones and such may be true, but the color of an egg is determined by the color of whatever is in the chicken's diet, and doesn't always indicate healthier chickens or better eggs.
Thank you Seonkyoung! I love boiled eggs. Hard boiled for pickling and salads, and soft boiled for everything else. Like you, I’ve found that adding the eggs to boiling water and then shocking them in ice water will always give me the egg that I am looking for. Six minutes for a soft egg, 8 for eggs that I’m going to pickle and the can in a water bath, and 9 minutes for salad and pickled eggs that don’t get canned. For those wondering about water temperature, I have found that cooking the eggs at a good rolling boil works best for me. I don’t want it at a slow rolling boil, but not a full, hard boil either. I usually bring the water to a hard boil and add the eggs. The temperature will drop, but as long as I do not add in too many eggs at one time the temperature will be back up to where I want it very soon. If I have a lot of eggs to do, like for Easter, I make sure to do them in batches. I also add vinegar to the water as a little insurance if I mess something up (drop one instead of placing it gently, or boiled too hard), or one had a micro crack that I didn’t catch. I try not the boil an egg that is cracked, but some have tiny cracks that can’t be seen. One of the biggest reasons that eggs crack when cooked in boiling water, as opposed to using one of the heat the water and set the pot aside methods, is the air pocket in the egg rapidly expanding and cracking the egg. I combat this with an egg piercer. I received one as part of a electric egg cooker kit, but you can find egg piercers online, or maybe in a cooking store. I pierce the eggs just before boiling still in the carton that they came in. That usually ensures that the air pocket is at the top of the egg where I pierce them. It’s kind of neet watching the air bubble out after placing the eggs in the water. For the eggs, I almost never boil fresh eggs. Eggs that I’m planning to boil are purchased fresh, and left out on the counter for a day or two to age them before I boil them. I might put the eggs in the fridge after aging if I’m not ready to boil them yet, but I always try to use aged eggs for boiling. *NOTE: the USDA does not recommend aging store bought eggs,* but it’s what I do. Anyway. Thank you again Seonkyoung!
I personally don't like eggs unless they are soft boiled and on/in Ramen, how ever I have never been able to master a perfect one. So trying this! Thank you
I have a timer when I make soft boiled eggs. I start the water boiling and set the timer for 6 minutes when I put the eggs in and moving them around in boiling water for the first 10 or 15 seconds. The timing is for large eggs only. I don't fuss around with ice cubes in water. I quickly run cold water over my eggs in pan as soon as the timer stops. While the cold water runs over eggs I poke a hole with a pin in the air pocket ends of eggs making sure pin goes through membranes too. Then I crack the eggs very gently. Those shells will slide right off and you don't even have to let your eggs cool down completely. Did this 3 different times with 2 eggs each and it worked like a charm.
I was just looking through your channel about a week ago for this recipe!!. I was so happy to see this pop up today. Love learning from you, and can't wait to try making these.
Just love it. I didn’t know that the whole process takes about one day. That’s a lot, but at the end of the day it pays off. Congrats and keep going !!!
I love this cooking tip!! Seonkyoung, you are so beautiful and amazing! You're so creative and authentic in you're dishes. I love all of your videos!! ❤
Made my first ramen egg in the Instantpot! 3 minutes, release pressure and put directly into the ice bath!!! Eggs peeled easily and put them in the sauce and it was absolutely amazing!!!! Always have ramen eggs available!
They look so pretty 😍 Seonkyong I admire everything you use in your kitchen as I do you and all you outfits and beautiful personality. One other thing I really like is your cutting board, was wondering where you got it. If you don’t mind? Thank you 😊
Found your channel today and I absolutely LOVE IT !!!! We already bought all the ingredients to make the Beef Pho and the Chicken one !!! Super excited to see more of your videos !
IM SO EXCITED!!! 🤩🤤🤤🤤 I’ve been wanting to know how to make these for too long!! Thank you for making this video and all the others!!!! 😍‼️❤️❤️❤️❤️❤️🥰🍜🍲
Looks so yummy! You got me craving ramen with all these recent videos! Btw, I learned if you store eggs with pointy side down, it also helps with centering the yolks. Anyway, thank you for this recipe & you are looking super cute as always! ❤️
Trisha Yearwood, American country singer married to Garth Brooks, has a cooking show and she said her mom or grandma taught her to turn the carton of eggs upside down the nite before you plan on making deviled eggs...says that also centers the yolk. Interesting huh? I will try both ways, yours and hers.
I just wanted to dress up a packaged ramen soup but didn’t know how to get that perfectly boiled egg. I did a search and this video came up. It’s great! Good visuals and excellent verbal directions. I know nothing about Japanese cooking, only that I love eating Japanese cuisine. My hubby and I retired and moved away from the San Francisco Bay Area last year where we had many excellent ethnic food restaurants and where I learned to love Japanese cuisine. But we moved to a rural area in Washington state, and there isn’t a Japanese restaurant anywhere nearby. So I am Subscribing to learn a few things about delicious Japanese cuisine. Thank you!
Omg yum! Been trying to boil eggs like this ever since I came back from Japan and ate the delicious soft boiled egg sandwiches from 7 eleven lol. I didn’t know they soft boiled it, I always wondered why the yolk didn’t come out bright orange. Thanks for this! Will try it again
does the marinated sauce gets in the yolk too ? restaurant i go to have my ramen their eggs yolk are tasty has this soft seasoned flavor and some light light sweetness , what is it ?
I made this! And im eating it right now! Its super good! Im getting so full and i only ate half! I usually eat the whole thing and im still hungry but this is wayyyyy better
I’ve tried this multiple times and it either came out runny or hard boiled. But today I did it and it came out PERFECT 🧡 if you don’t get it right the first time it’s okay, it just takes practice!
Great video, thank you! What about using a ziploc bag for the marinade process? If you squeeze out the air wouldn't this also give the eggs `full immersion'?
I love your video! ❤️ I made twice and only the second time I made it successfully. I would like to ask about the marinating sauce, after 2 repeat usage, can I still use it to marinate further? How long can I keep the sauce in fridge? How many time can I marinate eggs further? Or can I use it to cook food? Will it produce food poison? Thank you. ❤️
Thank god for this recipe. I’ve tried a truly sad number of soft boiled egg instructions with frustratingly inconsistent results. It might sound melodramatic, but I’ve seriously tried on and off for 6 years.
This is the one recipe that I’ve used 3 times now with perfect flavor, perfect texture, and that perfect liquid egg yolk with fully cooked whites and a pealable shell. My embarrassingly long search is finally over! Hell yes!
Omg I've had the exact same trouble for so long too! I can't wait to try this out!
Yeah. It’s either intentional on some cooks to preserve the recipe or different taste preferences.
In the food world, there are very few things sexier than a golden runny yolk in a soft boiled egg.
Hrundi V Bakshi I just bring myself to eat it
Except maybe some birdie numnums.
blargh51 Haha! Yes! Howdy partener.
Hrundi V Bakshi How true!? How true.
Damnn
I lived in Japan for many years, married to Japanese and also became friends with some Ramen shop owners. The eggs are prepared slightly different (your way is acceptable too). If you notice Japanese ramen eggs white is much darker. They don't usually put eggs in boiling water for fear of cracking unless it is hotspring egg. Using room temperature egg place in pot and put enough water to cover 1inch above egg, turn on heat and bring to boil and let cook for 1 or 2 minutes, remove from heat and cover. depending on how runny or firm you like the yolk let sit covered for 8 - 16 minutes. Place egg in ice water to stop cooking process and peel. in sauce pot, put in your sauce ingredients, turn on low heat and stir to mix ingredients together, once you see a little steam forming put egg into pot with the sauce and increase heat to medium-high. You will want to move the pot around in little circles this will allow the egg to stir around and get equal coating and also keep the sauce from boiling over. keep moving the pot until the eggs get to a color brown that you like. Eggs that are leftover place egg and sauce in airtight container and eat within 7 days (which is not hard) we also enjoy this egg as a snack and eat it with kewpie mayo....yummm...enjoy. I love your cooking too and have helped me with finding substitute ingredients after I moved to america.
Ah, thank you! (I am half Japanese but sadly due to my tomboyishness I never ever learned how to cook, hehe. I am learning now because I have nieces and nephews to feed, plus I am engaged to a human 😂❤)
@@akaYatte You are engaged to a human?
@@pauldiamond1583 lol well, let me explain. I am and have always been a schediaphile since I was small. So I'm not attracted to people (only 2D people). But somehow I am engaged to someone now.
EDIT: wait let me further explain because that was vague 😂. I am in love with my fiance of course. But since birth I've naturally been a schediaphile (first crush Hworang from Tekken). I am also a schizophrenic and I have ptsd (and am naturally an introvert) and it can get debilitating, so I stayed to myself, and my schediaphilia suited me best since I didn't need to seek other people for affection (and I was hikikomori for over a decade as well). But my fiance reached out and is helping me to no longer be hikikomori. So we fell in love. Hopefully that's more detailed ❤
Jeremiah Hunt what the grams of the egg
Holy crap, this is wholesome these posts. my heart might melt.
Also, I tried preparing an egg like you mentioned, I'll save this comment for further thought and reflection thanks.
I think I did better at Tamagoyaki, but still muck to be desired.
Those eggs are uncomfortablely orange and I love it.
spaceLegos real eggs are that orange. The eggs you get at normal grocery store that are yellow are contaminated with hormones and other garbage that is bad for hen to make them resistant to disease and to over produce thus, bad for you as well.
@@zues2013 The bit about hormones and such may be true, but the color of an egg is determined by the color of whatever is in the chicken's diet, and doesn't always indicate healthier chickens or better eggs.
Fugiwaratofu860 not true! We have chickens and their egg yolks aren’t that orange
@@zues2013 source for this?
Means they are pasture raised and full of vitamins and enzymes. Poor quality eggs usually are more yellow
Thank you Seonkyoung!
I love boiled eggs. Hard boiled for pickling and salads, and soft boiled for everything else. Like you, I’ve found that adding the eggs to boiling water and then shocking them in ice water will always give me the egg that I am looking for. Six minutes for a soft egg, 8 for eggs that I’m going to pickle and the can in a water bath, and 9 minutes for salad and pickled eggs that don’t get canned.
For those wondering about water temperature, I have found that cooking the eggs at a good rolling boil works best for me. I don’t want it at a slow rolling boil, but not a full, hard boil either. I usually bring the water to a hard boil and add the eggs. The temperature will drop, but as long as I do not add in too many eggs at one time the temperature will be back up to where I want it very soon. If I have a lot of eggs to do, like for Easter, I make sure to do them in batches. I also add vinegar to the water as a little insurance if I mess something up (drop one instead of placing it gently, or boiled too hard), or one had a micro crack that I didn’t catch. I try not the boil an egg that is cracked, but some have tiny cracks that can’t be seen.
One of the biggest reasons that eggs crack when cooked in boiling water, as opposed to using one of the heat the water and set the pot aside methods, is the air pocket in the egg rapidly expanding and cracking the egg. I combat this with an egg piercer. I received one as part of a electric egg cooker kit, but you can find egg piercers online, or maybe in a cooking store. I pierce the eggs just before boiling still in the carton that they came in. That usually ensures that the air pocket is at the top of the egg where I pierce them. It’s kind of neet watching the air bubble out after placing the eggs in the water.
For the eggs, I almost never boil fresh eggs. Eggs that I’m planning to boil are purchased fresh, and left out on the counter for a day or two to age them before I boil them. I might put the eggs in the fridge after aging if I’m not ready to boil them yet, but I always try to use aged eggs for boiling. *NOTE: the USDA does not recommend aging store bought eggs,* but it’s what I do.
Anyway. Thank you again Seonkyoung!
I personally don't like eggs unless they are soft boiled and on/in Ramen, how ever I have never been able to master a perfect one. So trying this! Thank you
I have a timer when I make soft boiled eggs. I start the water boiling and set the timer for 6 minutes when I put the eggs in and moving them around in boiling water for the first 10 or 15 seconds. The timing is for large eggs only. I don't fuss around with ice cubes in water. I quickly run cold water over my eggs in pan as soon as the timer stops. While the cold water runs over eggs I poke a hole with a pin in the air pocket ends of eggs making sure pin goes through membranes too. Then I crack the eggs very gently. Those shells will slide right off and you don't even have to let your eggs cool down completely. Did this 3 different times with 2 eggs each and it worked like a charm.
Opposite for me. Don’t like eggs unless hard boiled.
I feel literally the same way except I also like egg foo young any Asian style egg I’ll eat lol
I was just looking through your channel about a week ago for this recipe!!. I was so happy to see this pop up today. Love learning from you, and can't wait to try making these.
Oh my goodness! That is perfection! Can't wait to try it!
Just love it. I didn’t know that the whole process takes about one day. That’s a lot, but at the end of the day it pays off.
Congrats and keep going !!!
I am so excited to try out this recipe, I love the egg in my ramen SO MUCH and making them at home will be heaven on earth. Thank you!
I’ve been looking for the perfect ramen egg recipe. This looks like it’s it! Can’t wait to try it
i love this eggs. falled in love with this kinds of eggs when we went to japan last year.
I love this cooking tip!! Seonkyoung, you are so beautiful and amazing! You're so creative and authentic in you're dishes. I love all of your videos!! ❤
Made my first ramen egg in the Instantpot! 3 minutes, release pressure and put directly into the ice bath!!! Eggs peeled easily and put them in the sauce and it was absolutely amazing!!!! Always have ramen eggs available!
They look so pretty 😍 Seonkyong I admire everything you use in your kitchen as I do you and all you outfits and beautiful personality. One other thing I really like is your cutting board, was wondering where you got it. If you don’t mind? Thank you 😊
Found your channel today and I absolutely LOVE IT !!!! We already bought all the ingredients to make the Beef Pho and the Chicken one !!! Super excited to see more of your videos !
Thanks for posting this. I cooked an egg for my ramen and it was just a tad too done. Now it should turn out good.
I absolutely love your channel! You explain everything so well and it looks fantastic and I can't wait to get cooking!!
IM SO EXCITED!!! 🤩🤤🤤🤤 I’ve been wanting to know how to make these for too long!!
Thank you for making this video and all the others!!!! 😍‼️❤️❤️❤️❤️❤️🥰🍜🍲
Loved the video. Short and sweet but very informative. Thank you! 🤗
Thank you for giving us the trick behind these beautiful eggs! They look so nice
Omg this looks so goood.. you are really inspired me to cook at home more
It’s bedtime, and you’ve made me SO hungry! I can’t wait to try making these eggs. Thank you for sharing.
Thank you so much! I'm going to attempt ramen and hand-pulled noodles, and I really needed to know how to make those eggs! They look wonderful!!!
Thank you for all your videos! They are very soothing and entertaining and educational!
Thanks for this recipe. Received so many compliments from my friends with the outcome of the eggs.
Perfect
I need this for a long time ago!! Thank you so much for sharing!!
Lee Loves Food I
Same! Woot!
Looks so yummy! You got me craving ramen with all these recent videos! Btw, I learned if you store eggs with pointy side down, it also helps with centering the yolks. Anyway, thank you for this recipe & you are looking super cute as always! ❤️
Trisha Yearwood, American country singer married to Garth Brooks, has a cooking show and she said her mom or grandma taught her to turn the carton of eggs upside down the nite before you plan on making deviled eggs...says that also centers the yolk. Interesting huh? I will try both ways, yours and hers.
Still early🙌🙌
Those eggs looks delicious and beautiful. Thanks for sharing...
Seonkyoung, I just love your videos so much! You are so cheerful and sweet and your outfits are always adorable!
Looks Mouthwatering . Thanks for sharing . Love the colors in the bowl .
Love this video. I had just started to make some Ramen and turned on you tube and looked what came up. Good timing.
Does this girl have a cookbook? I feel like I need one. I've spent the last 2 hours watching cooking videos from you, keep up the good work. :)
Her bulgogi recipe is super good, that’s the first recipe I made from her.
I love these eggs they are not too runny and just look perfect and the yolk appeared jelled truly amazing
this looks so delicious! perfectly cooked eggs :') going to definitely try this
Thank you! I always wanted to know how to do this, they look perfect.
THANK YOU FOR THIS VIDEO!!! 💗 My favorite part of the ramen is the ramen egg!
Addicted! Because of the foods and your personality. Keep on the good work.
This is so good. I always come back and use your recipe. 💕😋
Wow I was just looking for a recipe for ramen eggs. You always have what I'm looking for.
Those eggs look perfect!! nice work, i'll have to watch some more of your videos now lol.
I love it!! Those eggs looks great. Thanks for showing me your video
Thank you! You helped me cook my favorite dishes 😋❤️
I just wanted to dress up a packaged ramen soup but didn’t know how to get that perfectly boiled egg. I did a search and this video came up. It’s great! Good visuals and excellent verbal directions. I know nothing about Japanese cooking, only that I love eating Japanese cuisine. My hubby and I retired and moved away from the San Francisco Bay Area last year where we had many excellent ethnic food restaurants and where I learned to love Japanese cuisine. But we moved to a rural area in Washington state, and there isn’t a Japanese restaurant anywhere nearby. So I am Subscribing to learn a few things about delicious Japanese cuisine. Thank you!
Just tried your method and I nailed it. I would never boil eggs the way I used to before. Thanks for the useful tip.
watchen over a dozen ramen egg guides and this is the best one
Thank you so much! I saved this video and always refer to it when making ramen eggs.
Omg yum! Been trying to boil eggs like this ever since I came back from Japan and ate the delicious soft boiled egg sandwiches from 7 eleven lol. I didn’t know they soft boiled it, I always wondered why the yolk didn’t come out bright orange. Thanks for this! Will try it again
Awesome video! Love a perfectly cooked tamago for a great tasting bowl of ramen 🍜
Just make this with my mom now, can't wait to try it tomorrow!
You made this and the dashi recipe so easy! Thank you!
Chashu on the simmer, eggs in the marinade and Dashi ready. Girl - you are so awesome !!!
does the marinated sauce
gets in the yolk too ?
restaurant i go to have my ramen
their eggs yolk are tasty has this soft seasoned flavor and some light light sweetness ,
what is it ?
Love the recipe, works everytime!
Trying this now! Thanks so much for this great instruction!
This is great! Thank you for sharing. You are amazing 👌🏼😊
Superduper delicious Ramen eggs!🐔🍲🥗🌺Ramen noodle &eggs🍲 are my ultimate comfort food, which I make every week if not daily...
Yassssss I’ve been waiting for this!
Just made them a min ago. So easy, can't wait for my ramen lunch tomorrow.
I love your channel and your videos - thank you so much!
ugh i love all your recipes
I made this! And im eating it right now! Its super good! Im getting so full and i only ate half! I usually eat the whole thing and im still hungry but this is wayyyyy better
Hi,
Thank you for this
Could you please tell me if there's a specific great quality soy sauce you recommend for this recipe and in general?
You are adorable and this looks like a great soft boiled egg recipe! Thank you! ^^
Thanks. Leaned a lot. Looking forward to trying soon.
This was easy and yes it makes any ramen: from homemade to cup of noodles look and taste better
Those are some beautiful looking eggs.
I've always been wondering how to get the eggs that way, thanks for sharing.
Awesome! This is my go-to recipe. Thanks!
Girl I love you!
I’ve tried this multiple times and it either came out runny or hard boiled. But today I did it and it came out PERFECT 🧡 if you don’t get it right the first time it’s okay, it just takes practice!
Love Love Love Your cooking😍😍🔥🔥💖
I love your video! This is so good! Love you!
Thank you! Looks amazing we will try this out! :)
Yus! Thank you for this! I've been trying to make these for the longest time but they always end up overdone
Thank you. I’m making these today.
Miam !! Merci Seonkyoung for this recipe ; )
Love love love this channel
It looked so good!!
I'm goign to try usign that to add to my ramen for dinner
Oh man I gotta try this, they look delicious.
Omg shes so adorable ❤
Ive never seen an egg like that. It’s so beautiful
thank you foe sharing im sure to make this I Loved Ramen
Yum
Great video, thank you! What about using a ziploc bag for the marinade process? If you squeeze out the air wouldn't this also give the eggs `full immersion'?
You are freaking awesome :D I love it!
I love your videos so much!!!
ready to try making this with your shoyu ramen all of my other attempts at ramen have turned out not the best. but you cant learn without failure
New to your channel and really loving it!!
Oh my goodness... thank you for this! 😊
Arigatou and subscribed, love the recipes..
I need this for my bento plans anyway hahaha thanks 🙏!!
Thank you ma'am for the tip!
Best tutorial ever
Reminds me of Chinese tea eggs but without the marbling from keeping the shell on
Absolutely lovely 🖤
Nice video! I like how specific you are with why you do things. What software do you use to edit your videos? Final Cut Pro?
Yes! thanks for the video.
I was just looking for this recipe on her channel a few days ago! I swear she can read my mind, lol
I love your video! ❤️ I made twice and only the second time I made it successfully. I would like to ask about the marinating sauce, after 2 repeat usage, can I still use it to marinate further?
How long can I keep the sauce in fridge?
How many time can I marinate eggs further?
Or can I use it to cook food?
Will it produce food poison?
Thank you. ❤️