This was so easy and delicious. Made 4 just to test it out with my teen son. Made 4 more the next day for my 83 yr old mother that has not been eating well. She loved it too.
I worked with 2 Koreans. Once they found out I love Korean food. It was awesome. They were bring me things to try all the time. I miss them. June and Conan
Out of all the Asian foods Koreans and Filipinos take 1st place imo. Fav from Korea is their bbq and kimchi everything please. Fav Filipino dishes would have to be their pancit, adobo, and lumpia.
@@KC-uk1kb never tried Vietnamese food have you? because korean food have nothing on Vietnamese food, both in terms of flavour and variety, plus, most of korean cuisine is literally copied from japanese cuisine anyway
@@_MC529 moderation is key. This is incredibly unhealthy if you made yourself a dozen eggs a day and also drank the entirety of the remaining mixture. Just having one of these with some rice is absolutely fine
I worked with a few koreans in my life. The older ones always cooked for me. The younger ones always order me food. They are very respectful people & they like feeding people.
I worked at a sushi restaurant where the owners were Korean. Brought back memories when you said they like feeding people. It was a split shift so we went home after the first half for a few hours then back for dinner. Every day the cooks made plates for every employee. 😋 It was always delicious. On my last shift they told me to keep the plate as I always commented on that ones beautiful pattern around the edge. ❤ I still eat on it all the time. So yeah that was my experience 😂😂 they do like feeding people.
My Korean coworker always brings us food! She even had me try acorn jelly (not my fav, but very cool to try). I found out she likes fancy little desserts from bakeries so I've brought them into work a few times to thank her for feeding me so much 😊
You can also use that marinade to cook pork chops or chicken thighs. I use fresh garlic, but powdered works in a pinch. This is a sweet and salty marinade that I use for many dishes. It’s kind of universal for Asian cooking.
I bet it would work great even with vegan eggs! I use Orgran’s Vegan Easy Egg for Cooking. I could just make up the powder, mix in some spices and add them to some suitable size moulds before cooking them (I would either steam or do them in the air fryer (which I use most of the time). Then let them cool before using in the marinade. Great for vegans, people who don’t like real eggs that much or ppl with egg allergy.. I think it tastes great!!! I just happen to have just made it, this time on top of air fried potatoes with fried onions (I chop the onions and cook them in the microwave with a little oil for appr 3 minutes, works great when you need fried onions for airfried food, it needs a little cooking first, I think). 🤗
@@lottatroublemaker6130 What even is a vegan egg 🤣 y’all need to stop it! Ain’t nothing better in this world than the farm fresh eggs we have in our fridge right now, ESPECIALLY the duck eggs 😋
@@jacks1bonnielasslet people be who they are and you be who you are. You’ll find life is much easier that way. You don’t have to understand them and they don’t have to understand you. Acceptance of others starts with accepting yourself.
I made this with small expectations but was blown away, it's SOOO good! The more you leave the eggs in the marinade the better it tastes, of course. I found that 1 to 2 days already makes the flavor very strong! It's also better if the egg yolk is soft, not too much but just a bit runny. It's chefs kiss
@@AnimeZone247bro. Just let it sit for a day and see how you like it. If more flavor needed then let it sit 2. If too much flavor then cut it less than a day. Depending how you like it.
Soy sauce Water or dashi stock Half a cup of sugar Two scallions Half an onion Two jalapeños Table spoon of garlic Table spoon of sesame seeds GOT IT !! 🕺🏾✨
I have a question for this recipe. It says salt in the boiling water but dose it effect anything? I don’t think the salt gets into the egg or anything.
Recipe: • 4-6 soft-boiled eggs • 1/2 cup soy sauce • 1/2 cup water • 2 tbsp sugar (or honey) • 1 tbsp sesame seeds • 2-3 garlic cloves (minced) • 2 green onions (chopped) • 1 chili pepper (optional) Combine all ingredients and marinate the eggs for 6 hours to overnight in the fridge. You can adjust the soy sauce or sugar to taste.
@@DrinkWater713 About a day and and a bit. So make it around 2pm and eat it at dinner time the next day (or even for breakfast the day after that-- although I can never wait that long).
That’s pretty much the recipe for Korean mother marinade. Just slight variations to marinade meats, fish, poultry and even cooked vegetables. Just keep in jar in refrigerator. Pour as needed to marinade. Use as required but don’t cross contaminate.
@@kahl4077 Depending on how salty your preferred soy sauce is, 5 parts soy sauce to 1 part water is fine. I usually use Kikkoman regular because it is all purpose and available everywhere. I like the Korean brands of soy sauce but check with Korean grocery store associate if you don’t read Korean what it’s recommended for. Some are more for soups, stews and others are for vegetable marinade and dipping. 😋
@@loyalperson69 Literally just had devil eggs Boiled for 30mins Never had any problems like that Once I tried boiling for about 5mins it came out soggy & mushy
@@DeadSilence27 30 minutes will make the egg hard as a rock. 7 minutes is already enough to make a hard boiled egg, in 5 minutes you should have a bit softer and yellower yolk, not very soft and mushy
Teaspoon of Baking soda in boiling water for the eggs shells come off in one or two pieces so much easier to peel🙌🏻 just a tip for anyone in the future!
I’ve done both methods many times. Cold water works good for both farm fresh & pasteurized. For some reason baking soda always seemed to make farm fresh eggs harder to peel.
@@stillstormie7222 Kinda like with pickled eggs, you let it sit as long as you want. Those eggs are good in the fridge and sauce for up to a week, and they're fantastic.
1c soy sauce 3/4c oolong tea 1tsp salt 1 whole black cardamom small piece of cassia cinnamon 3 cloves 2 tbsp red sichuan peppercorn 1 star anise 1tbsp fennel seeds whole head of garlic, crushed bring all that to a simmer and marinate your soft/hard boiled eggs for 4 days-- upgraded soy sauce eggs.
A lot of comments are asking why he salted the eggs. Two reasons: 1. When added to near-boiling water, salt creates nucleation sites so that bubbles can form (boiling faster) and contributes ions that strengthen the bonds between water molecules so more heat is required to break them, thereby allowing the water to get hotter than normal boiling temp. Reason 2. If a shell cracks during boiling, salt will denature albumin proteins and solidify the egg white quickly to prevent it from leaking and ruining the texture. Edit: added detail to reason 1 to be more accurate
Made 6 and came out delicious! My only advice to others is to be careful with how much soy sauce and water you’re using to alleviate waste, especially if you’re not going to repurpose it after. I used the left over marinade with a cornstarch slurry and sautéed that to make a sauce. I enjoyed my eggs over rice with said sauce, some seasame oil and seeds, and cilantro. Yum!!!
Thank you so much for this recipe. I saw it a few months ago and made it right away as well as many gimes after. It is one of my favorite soups. Simple and delicious
You need to puncture the bottom of the egg with a thumb tank before boiling. Once the ice bath hits it after that makes the shell of the egg fall off. Much easier
I have done Chinese and Japanese style. Might try making Korean style next. I make mine soft boiled and marinate overnight. Can last a week in the fridge. Tip: Use a clingwrap to cover the marination to push out the air before putting the lid on.
I do a very simple version of this with soy sauce, ginger, garlic powder, and cayenne pepper. Marinate eggs for 30-90 minutes depending on intensity. Perfect alone or egg sandwiches! I don't add seasame oil or seeds because of allergies but for those who can, add that!
Bro!! Im sooooooo happy for you❤❤❤❤🎉🎉🎉 I lived in your family’s spot when I was back in the way( Jawn= North Philly) I’m out here in Seattle if you ever trying to come and flex on them( share the gold ) Just say the word Brother as your skills are vetted❤❤🎉🎉🎉🎉 Keep sharing please as the world needs way more of the food the way your folks get down❤❤❤
@@MLGtroll365Jawn is Philly slang(Philadelphia). I believe to describe something. For example, he's calling this food mixture including the egg- jawn. Hopefully this helps? I'm from Miami by the way, I get around 😅
My Chinese grandmother used to make these for me. She used to make tea eggs, but my mom told her not to because we’d get too caffeinated, so she would make soy sauce eggs instead.
My mom was Korean and she passed away just a month ago I wish I had known about this recipe and I could have made it for her because towards the end she really didn't have much appetite and she couldn't eat much because of her cancer but I definitely want to try to make this recipe in her honor I think she would have really loved it 🥺
Marinade for 12 hrs - 36 hrs, depends on how much flavor you want in the eggs. Can be served cold, but if you want better yolk you can serve it room temperature.
If it taste too salty, add sugar or honey. If jalapenos is too spicy, i like to add Gochujang or chopped up chilis. I like the yolk almost jello or slightly thick :D Dont skimp out on garlic either!!
@@julvwildcat190 Majority of the time I cut it in shreds and eat it like in the video (eggs on top of rice but it’s cabbage). I have used a whole cabbage leaf and wrapped it around the eggs and eaten it that way as well. I love rice but I’m diabetic and rice kills doesn’t work for me (I’d eat it every day otherwise lol). My brother eats my version with rice and loves the sauce with it.
This reminds me of my late night egg snack, boiled eggs in butter, garlic powder, onion powder, adobo, black pepper, & sazon. I poke holes all around the eggs so they can really absorb all the flavor. Sooo good 🤤.
@@arlyssa5423even hearing him say it was a lil tough😭 it’s like people that aren’t from Philly just don’t sound right saying it and can’t place it properly in a sentence to save their lives
I know you be blowing your girl out the bed eating all those boiled eggs, I mistakenly Dutch ovened my girl under the covers yesterday after a boiled egg and she laid hands and feet on me
To my fellow vegans, this would also be a fire tofu marinade. Edit: Holy bejeesus, I did not expect this to blow up so much and be so divisive. To those of you who let me know that dashi is made from fish, thank you so much. I like to think of myself as a fairly cultured mayonnaise colored person, but didn’t know that one. Google told me you can make a fairly convincing dashi alternative with kombu, so I think I’ll give it a shot. Feel free to join me vegan friends. To those of you who got annoyed at me for simply stating that I was vegan and thinking about how to adapt recipes to align with my ethics, stay pressed. My cult is just cooler than your cult and that’s okay. To everyone else, thanks for the likes and for being fun. Happy cooking!
Mannnnnnnn your respect to the resting community is UNTOUCHED!! YOUR MOMMA RAISED YOUR RIGHT BOY! I hope you're wife appreciate the man she picked down cause your are definitely a one of a sweet kind that's fact! 💯🥰
and Vietnamese food and Taiwanese.. who am I kidding, all Asian food is so good looking and actually yummy tasting 🤤 (I'm Mexican but Asian at heart haha)
Damn that looks good I’m a sucker for boiled eggs with rice and I know for a fact that the mixture you used was a delicacy that’s so good and to put that all together is epic. That dish is guaranteed to be delicious.
Most important question, 1/ how long to marinade the eggs for? 2/ What’s the maximum of time they can stay in there before going bad (like if I made too many).
Just from my own experience, marinade at least 1 day or overnight. They keep in the fridge for about a week. I used to make them as my weekly meal prep.
@@moniquegarcia1011Girl, bye. You didn't have to come and comment negativity on someone's recalled, and cherished memory lol. Clearly you've never been outside your country or expanded your palate at all. I've never tried, but I would be open to. Don't be such a haaater
This looks easy to do, but I have two questions: 1. How long do you have to marinate the egs? 2. Is the marinate "sauce" reusable or you have to throw it away after just one use? Sorry if they are obvious questions, I'm a total beginner in the cook field.
I don't know this particular one but when I marinate eggs with anything usually overnight is best :) of course the sauce is reusable xd omg you got lots to learn, goodluck.
@@zxne585 If you didn't know about THIS particular recipe, then why did you respond? And as far as saying that he has a lot to learn, your ass don't even know about the recipe being posted. Sooo, what help were you?? 🤔🫤
1) It depends on how much soy sauce is used, how diluted it is basically. If you have a strong presence of soy sauce and leave them in overnight, they will be very very salty. I found if you do 30% soy sauce 70% stock/water then 4 hours is enough. keep in mind you're pouring a little more of your mixture overtop. Eggs are fatty and tender so they'll pull in flavor quick. 2) It's totally re-usable one batch to the next if you want to batch cook these things to cater friends and family. I'd toss leftover out after 48 hrs max and start fresh batch after that. But keep in mind as you make and serve new new portions of the eggs you lose content of the veggies and thus will get a less potent marinade each time.
@@mikeb.6502why are you so mad. they werent even replying to you, and may have been helpful to the person they were actually talking to. its not that serious.
I did an Italian variation of this when I worked as a cook years ago. The brine was made with white whine, sugar, salt, black pepper, olive oil. We then prepared a gazpacho and served the marinated POACHED egg in the cold soup. The red of the egg was creamy when you break it.
I just said the same thing lol. I had to check his socials and yep he from Philly 😂 Im from NY and was just living there for a year with my brothers family and that's all I heard anyone say lol. Can you pass me that jawn. Jawn everything lol.
I've messed around with this a bit. and here's what I got. 1/3c Soy sauce 1/3c Water 1/8c Cane or Coconut sugar Two scallions 1/8c onion 1/2 of a jalapeños(no seeds) 1/2 Garlic Bulb(roasted) Table spoon of sesame seeds(roasted and slightly crushed in Mortar and pestle) Yield is ~1c
The peel will come off much easier if you carefully drop the eggs into already boiling water, cook, then continue onto the ice bath as you did. The sudden change in temperature pulls the inside away from the shell, allowing for it to peel easier.
So I happened to have two boiled eggs in the refrigerator for two days already, and no inclination or inspiration to do something with them, when I saw this video. This is my (Japanese) variation and I am proud of it! 😂 Two boiled eggs chopped 4 table spoons Tamari (soy sauce) 1 teaspoon honey Chopped 1/4 Onion Finely chopped leek (1 inch green) WASABI 1 inch paste 1 tablespoon of rice vinegar 1 tablespoon white Sesami seeds 1 full teaspoon Chopped Fresh Ginger!!!! Mix-Mix-Mix 2 Handfuls Fresh spinach chopped Little Fresh rucola chopped 1 Fresh tomato chopped Boiled noodles drained for ONE PERSON (still hot) Back in the pan, chopped vegetables stirring through, stand 5 minutes, stirred again = ready with a crunch 😊 On a plate, eggs on it, drizzle sesame oil over the food = ❤ !OMG¡NOMNOM¡OMG! ❤
Chef if you want to add some dazzle to the eggs, next time just crack the eggs and soak it into the marinade. After marinating then you peel and you will see some awesome designs on the eggwhites. Chinese does this technique with Tea eggs. Just another cool way to present it and we do eat with our eyes.
In Nawlins (New Orleans) we add chunks of slow simmered beef (till its about to fall apart). Spaghetti noodles added to that beef and its rich broth. We call it yakka mein. Comes from the darker skinned Asians that settled in Cajun country 😊
I love how everyone is saying this is so easy and cheap to make, literally this would cost at least 60-100 US dollars to get the ingredients and it would take at least 30-60 mins of prep time not including cooking. Yeahhh sounds super easy....
@quazzydiscman literally the sesame oil alone would cost over 10 dollars.... 3-6 mins??? Have you ever tried to dice up a pepper, onion and green onion? It takes time unless you're a chef.
This looks delicious, I just watched it and ran into the kitchen to make it 😂 now I will let the eggs marinate a bit so that my husband and I can have them for lunch with white rice. I tasted the sauce and it's amazing 👍 thank you for the recipe 🌹❤️
We got a Filipino version with almost same ingredients. Diff is we use siling labuyo which is spicier and calamansi or vinegar which is bomb with rice. ☺️
This looks fantastic. When I was younger, I could deal with jalapeños. However, he said to add two. Then, he tried it and said...whew! That tells me everything. 💖
This was so easy and delicious. Made 4 just to test it out with my teen son. Made 4 more the next day for my 83 yr old mother that has not been eating well. She loved it too.
i hope your mother is eating well!
I hope you and your family are doing well!
How long do I marinate them for?
@@gracieray3081the longer you have it marinated the better but generally marinating it overnight would do.
Nothing about this dish is Korean, a country whose identity is zero original culture
I worked with 2 Koreans. Once they found out I love Korean food. It was awesome. They were bring me things to try all the time. I miss them. June and Conan
brooo that sounds so good
Out of all the Asian foods Koreans and Filipinos take 1st place imo. Fav from Korea is their bbq and kimchi everything please. Fav Filipino dishes would have to be their pancit, adobo, and lumpia.
@@KC-uk1kb never tried Vietnamese food have you? because korean food have nothing on Vietnamese food, both in terms of flavour and variety, plus, most of korean cuisine is literally copied from japanese cuisine anyway
I had a friend named June and he was Korean too was in Cambodia tho.
@@tridinh1011Vietnamese is the most goofy ahh language ever.
Shoutout to the Korean chef who figured out that generous portions of sugar + soy sauce + scallions can make anything incredibly delicious
yeah you can mix it with rice or fish, chicken, tea, soap, bread, chocolate, bath water
*incredibly unhealthy
@@_MC529 moderation is key. This is incredibly unhealthy if you made yourself a dozen eggs a day and also drank the entirety of the remaining mixture. Just having one of these with some rice is absolutely fine
@flowerofash4439 sugar, soy sauce and scallions in tea,soap, chocolate, and bath water😂😂😂u are joking right? Please tell me your joking
@@kushfairyny1 I think it was just a quip on the original commenter saying it can make 'anything' incredibly delicious
I worked with a few koreans in my life. The older ones always cooked for me. The younger ones always order me food. They are very respectful people & they like feeding people.
That's like me and my family. Come over to our house and you'll leave full or with some goodies.
I worked at a sushi restaurant where the owners were Korean. Brought back memories when you said they like feeding people. It was a split shift so we went home after the first half for a few hours then back for dinner. Every day the cooks made plates for every employee. 😋 It was always delicious. On my last shift they told me to keep the plate as I always commented on that ones beautiful pattern around the edge. ❤ I still eat on it all the time. So yeah that was my experience 😂😂 they do like feeding people.
❤ @@pennyp7382
@@leeandramurphy5903Right now?
My Korean coworker always brings us food! She even had me try acorn jelly (not my fav, but very cool to try). I found out she likes fancy little desserts from bakeries so I've brought them into work a few times to thank her for feeding me so much 😊
You can also use that marinade to cook pork chops or chicken thighs. I use fresh garlic, but powdered works in a pinch. This is a sweet and salty marinade that I use for many dishes. It’s kind of universal for Asian cooking.
I bet it would work great even with vegan eggs! I use Orgran’s Vegan Easy Egg for Cooking. I could just make up the powder, mix in some spices and add them to some suitable size moulds before cooking them (I would either steam or do them in the air fryer (which I use most of the time). Then let them cool before using in the marinade. Great for vegans, people who don’t like real eggs that much or ppl with egg allergy.. I think it tastes great!!! I just happen to have just made it, this time on top of air fried potatoes with fried onions (I chop the onions and cook them in the microwave with a little oil for appr 3 minutes, works great when you need fried onions for airfried food, it needs a little cooking first, I think). 🤗
@@lottatroublemaker6130
What even is a vegan egg 🤣 y’all need to stop it! Ain’t nothing better in this world than the farm fresh eggs we have in our fridge right now, ESPECIALLY the duck eggs 😋
I thought he was going to boil the egg in that marinade.I think it would have made it even better
@@haroldleroy5283 no because that would make it tough and rubbery.
@@jacks1bonnielasslet people be who they are and you be who you are. You’ll find life is much easier that way. You don’t have to understand them and they don’t have to understand you. Acceptance of others starts with accepting yourself.
I made this with small expectations but was blown away, it's SOOO good! The more you leave the eggs in the marinade the better it tastes, of course. I found that 1 to 2 days already makes the flavor very strong! It's also better if the egg yolk is soft, not too much but just a bit runny. It's chefs kiss
This was the comment I was looking for. Thank you.
How long he left it for?
@@AnimeZone247 1 or 2 days
@@eddiemoise8079 in the video they left it in for 1 or 2 days?
@@AnimeZone247bro. Just let it sit for a day and see how you like it. If more flavor needed then let it sit 2. If too much flavor then cut it less than a day. Depending how you like it.
Soy sauce
Water or dashi stock
Half a cup of sugar
Two scallions
Half an onion
Two jalapeños
Table spoon of garlic
Table spoon of sesame seeds
GOT IT !! 🕺🏾✨
Thank you! Dont forget your splash of sesame oil for a topper❤
This is probably a very dumb question... How much soy sauce & dashi stock? Like 1 cup each?
@@TheGothicSunriseyeah I’m wondering how much soy sauce or stock😂😂
After you take the eggs out, can the marinade be used for anything? Or do we just throw it away?
I have a question for this recipe. It says salt in the boiling water but dose it effect anything? I don’t think the salt gets into the egg or anything.
Recipe:
• 4-6 soft-boiled eggs
• 1/2 cup soy sauce
• 1/2 cup water
• 2 tbsp sugar (or honey)
• 1 tbsp sesame seeds
• 2-3 garlic cloves (minced)
• 2 green onions (chopped)
• 1 chili pepper (optional)
Combine all ingredients and marinate the eggs for 6 hours to overnight in the fridge. You can adjust the soy sauce or sugar to taste.
Tqvm fr the recipe❤
Thank you!
10000 Dank, freue mich drauf. Ich werde es ausprobieren😊
Bless you 🙏🏼🌹🌿
You didn't put in regular onion
I've made this. It's EXCELLENT. Highly recommend.
You misspelled eggcellent.
@@user-xb7tb9rz4j
😂😂😂😂
@@user-xb7tb9rz4j 😄👍
How long did you marinate?
@@DrinkWater713 About a day and and a bit. So make it around 2pm and eat it at dinner time the next day (or even for breakfast the day after that-- although I can never wait that long).
That’s pretty much the recipe for Korean mother marinade. Just slight variations to marinade meats, fish, poultry and even cooked vegetables. Just keep in jar in refrigerator. Pour as needed to marinade. Use as required but don’t cross contaminate.
Do you know how much water and soy sauce we're meant to use? I'm assuming that some gochugaru would serve me better than jalapeño, lol.
I prefer gochugaru, too!
@@kahl4077 Depending on how salty your preferred soy sauce is, 5 parts soy sauce to 1 part water is fine. I usually use Kikkoman regular because it is all purpose and available everywhere. I like the Korean brands of soy sauce but check with Korean grocery store associate if you don’t read Korean what it’s recommended for. Some are more for soups, stews and others are for vegetable marinade and dipping. 😋
This dude is ghetto as hell
@@BonaKim-hd8ec Lol, I can read Hangeul, but I don't know enough Korean to understand what I'm reading.
Garlic, sesame seeds, onion, jalapeno, soy sauce, water and sugar. Boiled eggs 7 minutes, peel, cut in half serve with splash of sesame oil.
You forgot let eggs sit in the marinade for at least 12 hours.
Scallions
That's some great leftover marinade for some wings or pork
@@MarianLuca-rz5kkCould it be saved for the ones you do the next day because you've become addicted?
@@Gatefan1565Thanks ❣️👍🏽
用酱油泡的熟鸡蛋我们称之为卤蛋，大家可以了解一下，一般亚洲超市都能买到香料包，用电饭锅可以做卤蛋，煮熟之后按保温状态，泡一个晚上风味更好。
This is “ Lu Dan “ in Chinese.☺️Tasty❤
I never make food from online recipes usually, but I tried this 2 days ago and I think ima never stop. It’s worth it trust me🤑
I can’t wait to try this at home
How long do you let them marinate??
How much soy sauce and water/daishi did you use?
@@dachshundsfourme9387 at least 4 hours, up to as long as you like
Omg! I just posted a great recipe on my channel today u should definitely check out!! (Mississippi/Oklahoma pot roast)
I always add a little vinegar and sugar to mine. Let them sit for a couple of days.
Ouhhhh okay this sounds 🔥 what are the steps ?
@@Geooramirezadd vinegar and sugar.
@@Bluespicygreen 😂😂😂
@@Bluespicygreen😂😂😂😂😂😂😂😂😂
@@BluespicygreenLMAO
This dude is bringing hella positive energy😇
Haha love ya positive comment. Thank YOU for being your positive energy around 🙏🏼🫡
could be but he brought me hunger and craving for soya marinated egg with a bit of rice!
Awww Philly in the house. I screamed "he said jawn. He said jawn!"
For a softer yolk, boil for 4-5 min
So much better fhat way!
U can eat it like that? I always boil for 30mins
@@DeadSilence27 HUH ☠️
@@loyalperson69 Literally just had devil eggs Boiled for 30mins Never had any problems like that Once I tried boiling for about 5mins it came out soggy & mushy
@@DeadSilence27 30 minutes will make the egg hard as a rock. 7 minutes is already enough to make a hard boiled egg, in 5 minutes you should have a bit softer and yellower yolk, not very soft and mushy
Teaspoon of Baking soda in boiling water for the eggs shells come off in one or two pieces so much easier to peel🙌🏻 just a tip for anyone in the future!
Yes also running under cold water right out of the hot water though
Nice. Thank you. I'll use it for soft-boiled
I’ve done both methods many times. Cold water works good for both farm fresh & pasteurized. For some reason baking soda always seemed to make farm fresh eggs harder to peel.
Do people actually struggle to peel eggs? Honestly asking.
@InkDharma
Same.
And they come out fine every time, but people always complain about how hard it is. And how they 'destroy the egg'.
I made these, let them marinade overnight in the fridge, and had them the next afternoon with rice and cabbage. So good!
Thank you, I watched 3x to see if I kept missing how long to let them sit in the sauce…then I got smart & came here. 😂
@@stillstormie7222
Kinda like with pickled eggs, you let it sit as long as you want. Those eggs are good in the fridge and sauce for up to a week, and they're fantastic.
I was wondering how long.🥚
He made all that sauce and barely even uses any of it with the rice 🤦🏽♂️
@@SilkyMilkyOriginal use it for more eggs later ^_^ little dab'll do ya
I marinated steak in this mixture, sautéed it, cut it into thin slices, and then put on some white rice....delish.
1c soy sauce
3/4c oolong tea
1tsp salt
1 whole black cardamom
small piece of cassia cinnamon
3 cloves
2 tbsp red sichuan peppercorn
1 star anise
1tbsp fennel seeds
whole head of garlic, crushed
bring all that to a simmer and marinate your soft/hard boiled eggs for 4 days-- upgraded soy sauce eggs.
out here doing gods work
fr
Thank you for sharing this recipe!
I'm going to try it this weekend, and I'll let you know how it turns out. 😊
For sauce the marinate we throw away, isn’t it? Can not be served?
@@Barbielndonesia no reason to not eat the sauce, it can be used for many more things
A lot of comments are asking why he salted the eggs. Two reasons: 1. When added to near-boiling water, salt creates nucleation sites so that bubbles can form (boiling faster) and contributes ions that strengthen the bonds between water molecules so more heat is required to break them, thereby allowing the water to get hotter than normal boiling temp. Reason 2. If a shell cracks during boiling, salt will denature albumin proteins and solidify the egg white quickly to prevent it from leaking and ruining the texture.
Edit: added detail to reason 1 to be more accurate
Dude thanks I was confused too
Add vinegar and you’ll never crack an egg again.
@leeroy4980 makes em peel easier too.
Learn something everyday as they say - thanks, very interesting!
Salt makes the water boil at a hotter temperature.
Made 6 and came out delicious! My only advice to others is to be careful with how much soy sauce and water you’re using to alleviate waste, especially if you’re not going to repurpose it after. I used the left over marinade with a cornstarch slurry and sautéed that to make a sauce. I enjoyed my eggs over rice with said sauce, some seasame oil and seeds, and cilantro. Yum!!!
thanks for sharing, came to the comment section to find out what to do with the leftover sauce
That sounds great actually
No one cares about what you did and how you did it. Your tips are useless.
Yo that's a great idea!!
Asian BBQ sauce, just reduce on low heat and add a bit of sugar and you're done!
Thank you so much for this recipe. I saw it a few months ago and made it right away as well as many gimes after. It is one of my favorite soups. Simple and delicious
its actually really good and its just another reason why i love Korean food
? dashi is japanese
This isn’t even Korean
Boiled eggs are already perfect and i know that with all these things added they'll be fire
You have no clue. This shit is on a whole other level. Like nothing you've ever had before. They are seriously magical
Fire, shit n Jalepinos are just giving me PTSD
@@jeremiahjeremiah1319damn for real?
@LilBlizzard98Blizzy Yep order korean somewhere that you live or make em yourself. You'll always remember then
Yeah bro the first thing is that they are soft boiled. So the yoke is still creamy
Asian recipes are crazy! Their food is straight up amazing! Good people also✝️
half a cup o sugar helps
scam
racist
Yes. They are ALL good...ALL of them. No exceptions. Lol
Yeah gotta love them russians😂
You need to puncture the bottom of the egg with a thumb tank before boiling. Once the ice bath hits it after that makes the shell of the egg fall off. Much easier
If you're gonna make this, I highly suggest marinating it for a few days. Makes it ten times better.
I'm gonna sound stupid but...u mean marinating the eggs inside it, right?
@@saimamukhtar148 Yes
@@saimamukhtar148 yeah
@@saimamukhtar148yeah man
@@saimamukhtar148 what else would I be talking about?
"How can it be that addicti-"
"Half a cup of sugar"
"Oh"
Yeah that's crazy. I'd throw in a little honey instead. Works well in stir fry and such
bro u act like your American food doesnt have any sugars in it :)))
i mean donut and yo cereal have a tons of sugar in it :)))
@@minidat380 i didn't say it doesn't
@@minidat380American here. Some of us eat better than the others.
the salt too
My taiwanese grandma always made soy sauce eggs with beef (heavily seasoned with five spice) and it would come out incredibly dark and delicious
That sounds amazing 😋
How long does it have to sit?
Please give us the recipe!
Nice I love 5 spices my kiddo my bf not so much 😮
how long to marinate the eggs ? thank you and enjoy
Korean food is TOP NOTCH I love it so much!
That’s why Asians have small penises
The most important step is to salt the eggshells
I'm curious why? Does it make it easier to peel?
@@allisonjoyell1702 I though of the same thing after! probably :)
@@allisonjoyell1702 salting the water makes the egg shell not crack while its boiling. Also makes the egg whites more solidified.
@@footyworldfc7964FR?! I needed this! TY
I know salting the water boils things faster because it raises the water’s heat capacity. Not sure if that’s what he intended though.
I have done Chinese and Japanese style. Might try making Korean style next.
I make mine soft boiled and marinate overnight. Can last a week in the fridge.
Tip: Use a clingwrap to cover the marination to push out the air before putting the lid on.
Thanks. I was just wondering about times!
soft boiled ftw
In a jar ??
@Trymeplays Any container with a lid will do. The cling wrap is to prevent the eggs and marinate surface from any air contact.
sounds like youre saying put the cling wrap directly onto the marinade/eggs (rather than the opening of the jar)?
I do a very simple version of this with soy sauce, ginger, garlic powder, and cayenne pepper. Marinate eggs for 30-90 minutes depending on intensity. Perfect alone or egg sandwiches! I don't add seasame oil or seeds because of allergies but for those who can, add that!
Same! We have sesame allergies but we add ginger!
Bro!! Im sooooooo happy for you❤❤❤❤🎉🎉🎉 I lived in your family’s spot when I was back in the way( Jawn= North Philly) I’m out here in Seattle if you ever trying to come and flex on them( share the gold ) Just say the word Brother as your skills are vetted❤❤🎉🎉🎉🎉 Keep
sharing please as the world needs way more
of the food the way your folks get down❤❤❤
He said “ mix that Jawn up “ 😂😂😂 He passed the vibe check 😂
What is Jawn. I'm from Mississippi sorry.
@@MLGtroll365Jawn is Philly slang(Philadelphia). I believe to describe something. For example, he's calling this food mixture including the egg- jawn. Hopefully this helps? I'm from Miami by the way, I get around 😅
@@MLGtroll365 N. Philly resident. Jawn is a person, place, or thing
@@d.i.g.i.t.a.l.9268 so its a noun lol i got you
@danmarley2926 its quiet here in Mississippi 🤣thank you though
My Chinese grandmother used to make these for me. She used to make tea eggs, but my mom told her not to because we’d get too caffeinated, so she would make soy sauce eggs instead.
TIL tea eggs can give you a caffeine kick
Ok now you intregue me, what are tea eggs?
@@gamercatsz5441i’d assume something close to this but with tea instead of soy sauce
@@gamercatsz5441 quite similar. add blacktea with many spice，use this boil egg😋its more flavored
Too caffeinated from tea eggs? 😂
My mom was Korean and she passed away just a month ago I wish I had known about this recipe and I could have made it for her because towards the end she really didn't have much appetite and she couldn't eat much because of her cancer but I definitely want to try to make this recipe in her honor I think she would have really loved it 🥺
So sorry for your lose
@@chundramitchell8566 Tysm for the kind words! I am definitely healing through my love of cooking!
Sorry for your loss I hope that you can hold on the great memories you have together.
So sorry for your loss😢
My condolences.
Yummy!!
How long do I need to marinade the eggs? Do I serve cold straight from refrigerator or room temperature? Thank You!
I’m wondering the same?
Marinade for 12 hrs - 36 hrs, depends on how much flavor you want in the eggs. Can be served cold, but if you want better yolk you can serve it room temperature.
My fellow Philadelphian, this jawn looks delicious!
Yeah it caught me off guard when he said that 😂
i was looking for this comment!
Yeah lol@@RyugaTTV
Early! 😂😂
I came here to say this! 🙌🏽
If it taste too salty, add sugar or honey. If jalapenos is too spicy, i like to add Gochujang or chopped up chilis. I like the yolk almost jello or slightly thick :D Dont skimp out on garlic either!!
I love this with gochujang and extra garlic. Eat this with cabbage every other day 😋.
the jalepenos shouldn’t make it spicy if you take out the seeds
@@tinaspice how do you make the cabbage? Fresh or in a recipe? Do you also eat it with rice like he did? It looks so good.
@@julvwildcat190 Majority of the time I cut it in shreds and eat it like in the video (eggs on top of rice but it’s cabbage). I have used a whole cabbage leaf and wrapped it around the eggs and eaten it that way as well. I love rice but I’m diabetic and rice kills doesn’t work for me (I’d eat it every day otherwise lol). My brother eats my version with rice and loves the sauce with it.
@@tinaspice Thank you for taking time to reply back. 😁 Both ways sound delicious.
As a Korean, we just *know* how to make those addictive foods
Thank you!
Koreans have superpowers in that area! If I was wealthy I would hire someone to make authentic Korean food for me all the time 🤗
I would ask if they would teach me how to cook the way they do. @@acidicOlive
@@cherylharris8539 ya know what, I like the way you think! That would be a much better idea 😊
More like bastardised versions of Japanese food… mid af
I had a Korean nieghbor that made me her version of this at least once a month. They ROCK !! She was so nice !
This reminds me of my late night egg snack, boiled eggs in butter, garlic powder, onion powder, adobo, black pepper, & sazon. I poke holes all around the eggs so they can really absorb all the flavor. Sooo good 🤤.
mommy
Melted butter? This sounds amazing!
This sounds delicious! 😋
Damn girl….
Just your…you know… run of the mill…average…late night snack! 😊
“Mix that jawn up!” 😂 yassss 👏🏼
The jawn be jawning!!! 😅😅😅😅 🤤🤤🤤🤤
@@come_on_barbie_123being a philly native, reading that gave me a headache 😭😭
@@arlyssa5423even hearing him say it was a lil tough😭 it’s like people that aren’t from Philly just don’t sound right saying it and can’t place it properly in a sentence to save their lives
@@Jasynn-Nydia we say it down in dc too. Jawn or jont I’ve heard both since I was a kid. It’s weird hearing him say it 😅
I’ve been saying jawn since a kid I’m not from Philly
This dude is the Cajun Korean chef I guarantee!!👍
I GARONTEE !!! I REMEMBER THE CAJUN CHEF WHEN I WAS A LIK GURL- MY MOTHER FROM LOUISIANA! ❤
Justin Wilson
Sounds like he from South Philly
@@addisonesslinger3653I can still him him saying his name! Jus-TONE Wil-SONE! Wooo
Nahhhhhhhh he said jawn he's from Philly 😂😂😂😂😂
We call” Lu dan”卤蛋in Chinese.Soy sauce Egg.My grandmother made it so tasty.❤
This dish originated in China, then spread to Japan and copied by Korea ✨
Wow, this has to be the BEST snack ever. A great dish.
Eggs make me COOCOO. Love love LOVE hard boiled eggs they are just so fire.
Please stop saying "fire". It's exactly the same as Paris Hilton saying "that's so hot"
@@mattdarbyshire4962 damn you really be posting negative comments everywhere.
I know you be blowing your girl out the bed eating all those boiled eggs, I mistakenly Dutch ovened my girl under the covers yesterday after a boiled egg and she laid hands and feet on me
@mattdarbyshire4962 when people criticize something but get it wrong.. "that's hot"🤣
“So hardboiled”
- Señor Pink
To my fellow vegans, this would also be a fire tofu marinade.
Edit: Holy bejeesus, I did not expect this to blow up so much and be so divisive. To those of you who let me know that dashi is made from fish, thank you so much. I like to think of myself as a fairly cultured mayonnaise colored person, but didn’t know that one. Google told me you can make a fairly convincing dashi alternative with kombu, so I think I’ll give it a shot. Feel free to join me vegan friends.
To those of you who got annoyed at me for simply stating that I was vegan and thinking about how to adapt recipes to align with my ethics, stay pressed. My cult is just cooler than your cult and that’s okay.
To everyone else, thanks for the likes and for being fun. Happy cooking!
No
Go away..
Shoo
😂🤣😭@@glorbog
@@axaboutme717 😋
Aw y'all are so triggered by vegans @@glorbog
@@cxri9454 no one was FUCKING taking to you
Mannnnnnnn your respect to the resting community is UNTOUCHED!! YOUR MOMMA RAISED YOUR RIGHT BOY! I hope you're wife appreciate the man she picked down cause your are definitely a one of a sweet kind that's fact! 💯🥰
I MUST try these asap 🥰 Korean food be looking so good!
I totally agree 😂 I'm making tomorrow on my day off. Overly EXCITED
Korean food is bussin. I lived in Korea for 3 months and I miss the food so much.
these eggs WILL change your life (for the better)
Why you talking like that? Be looking clown
and Vietnamese food and Taiwanese.. who am I kidding, all Asian food is so good looking and actually yummy tasting 🤤 (I'm Mexican but Asian at heart haha)
How long do you keep the eggs in? I’m guessing the longer you keep em in, the more flavor they will soak up. Looks SO GOOD!!
4-8 hours should be good, longer and they might get too salty
I finished a dozen of eggs in 4 days. They really are addictive
I misread this as 4 dozen in a day and I was really concerned
Your doctor is like 😳😳😳
😂
@@akcalo im a doctor 🥲🥲🥲
@Shoulderpads-mcgee thank you for your concern internet stranger 🥹❤️
Damn that looks good I’m a sucker for boiled eggs with rice and I know for a fact that the mixture you used was a delicacy that’s so good and to put that all together is epic. That dish is guaranteed to be delicious.
Most important question,
1/ how long to marinade the eggs for?
2/ What’s the maximum of time they can stay in there before going bad (like if I made too many).
Just from my own experience, marinade at least 1 day or overnight. They keep in the fridge for about a week. I used to make them as my weekly meal prep.
For me I do no less than 8 hours no more than 24 and I make mine soft boiled.
is the saLt realLy necessary 😅?
Don't soak eggs for too long though. They can get quite salty from my experience.
@@clichehurtmost3344if you want bland good no ;)
My grandmother does that except instead of jalapeno she uses ground chilli powder and instead of eggs she uses cucumbers 🤤🤤❤❤ sooooo good
Gross
Sounds like the spicy cucumber salad...😊
Oooh Ima try that thanks!
Sounds delightful
@@moniquegarcia1011Girl, bye. You didn't have to come and comment negativity on someone's recalled, and cherished memory lol. Clearly you've never been outside your country or expanded your palate at all. I've never tried, but I would be open to. Don't be such a haaater
This looks easy to do, but I have two questions:
1. How long do you have to marinate the egs?
2. Is the marinate "sauce" reusable or you have to throw it away after just one use?
Sorry if they are obvious questions, I'm a total beginner in the cook field.
I don't know this particular one but when I marinate eggs with anything usually overnight is best :) of course the sauce is reusable xd omg you got lots to learn, goodluck.
@@zxne585 If you didn't know about THIS particular recipe, then why did you respond? And as far as saying that he has a lot to learn, your ass don't even know about the recipe being posted. Sooo, what help were you?? 🤔🫤
@@mikeb.6502Calm down gng. They were just helpin a nigga out 💀
1) It depends on how much soy sauce is used, how diluted it is basically. If you have a strong presence of soy sauce and leave them in overnight, they will be very very salty.
I found if you do 30% soy sauce 70% stock/water then 4 hours is enough. keep in mind you're pouring a little more of your mixture overtop. Eggs are fatty and tender so they'll pull in flavor quick.
2) It's totally re-usable one batch to the next if you want to batch cook these things to cater friends and family. I'd toss leftover out after 48 hrs max and start fresh batch after that. But keep in mind as you make and serve new new portions of the eggs you lose content of the veggies and thus will get a less potent marinade each time.
@@mikeb.6502why are you so mad. they werent even replying to you, and may have been helpful to the person they were actually talking to. its not that serious.
I was stationed in Korea for two years. I got hooked on the food. I am recording this and trying it. Nice!
"We going mix that jawn up" I subbed just on that alone. There is some Philly in there somewhere.
I peeped that too fam
riigghht. i had to watch it 2 more x to make sure
That's how 😅I ended up in the comments, no caps!
😅 I had to rewind that part 💯
Yo only Philly!
Thank the universe for Korean people and their food.
Is he a Philly Chef? He said ‘jawn’ 🙌🏼🥚
Peeped that to! 😅
🔥🔥
Yeah he is lol
Yes indeed! That's how he hooked me! 😂
I was in Philly for a minute. I was like, what the hell are you people saying?
Jawn is also a DMV thing. Been that way since 89'
Wow! This was delicious and so easy to make! Thank you for sharing ❤
I did an Italian variation of this when I worked as a cook years ago. The brine was made with white whine, sugar, salt, black pepper, olive oil. We then prepared a gazpacho and served the marinated POACHED egg in the cold soup. The red of the egg was creamy when you break it.
No variations please
❤how long marinate ?
ewww why do rich ppl eat cold soup ? I'd never haha
@@kipliethurlow9091 5hrs in the fridge
@@dk420x like I do care.
These look amazing. I usually just make mine with soy, dashi, water, & brown sugar. Sometimes I put mirin. It's just as good. My family loves them.
Looks yummy!! Must try! Side note: are you from Philly? I heard you use our word 😂 “jawn!”
I just said the same thing lol. I had to check his socials and yep he from Philly 😂 Im from NY and was just living there for a year with my brothers family and that's all I heard anyone say lol. Can you pass me that jawn. Jawn everything lol.
@@LLTB_Ramzey😂it's a Philly thang!! It's how we do it!!
I thought the same thing 😂😂😂
I'm down south and knew that was straight up Philly 😂😂
was about to ask the same
Sounds delicious! We pickle eggs with some red beets and sugar here. The longer they soak the better.
My parents used to make this for us a lot. Tastes like nostalgia and sweet memories.
as a korean this is one of my favorite things to eat with rice
How long the source can keep? Will the source spoil? Will the egg spoil after 1 week?
@@leelena3304 just don't go over a week, and it'll be fine
no keep it in the fridge@@leelena3304
it can spoil but just keep it in the fridge@@leelena3304
@@henrikpizzapasta2333 He doesn't say how much soy or water he starts with... How do you make it?
Tell me you're from Philly without telling me you're from Philly.
Chris: *"Now we gonna mix that JAWN up"* 😂
...the hell does jawn mean lol
@@purepunk18It applies to anything and everything 😂
@@purepunk18 anything you want it to mean lol. It's Philly slang and the only slang word to ever make it to Webster
@@foodie4138except guys. Guys can't be jawns
@@truecrimeyoutubehqWebster has added way more slang.
IT'S THE BEST WAY I'VE SEEN THE EGGS BEING PREPARED 👍🏻
Looks amazing. I've had a similar sauce that is amazing on just plain rice or as a marinade for chicken. I gotta try this!
I've messed around with this a bit. and here's what I got.
1/3c Soy sauce
1/3c Water
1/8c Cane or Coconut sugar
Two scallions
1/8c onion
1/2 of a jalapeños(no seeds)
1/2 Garlic Bulb(roasted)
Table spoon of sesame seeds(roasted and slightly crushed in Mortar and pestle)
Yield is ~1c
Coconut 🥥 sugar! I may try that
Those eggs look bomb. I want to try this this week fr
I've cooked alot of Japanese and phillipino food. Soy sauce, garlic, scallions and sugar ate kind of a universal yum yum sauce.
The peel will come off much easier if you carefully drop the eggs into already boiling water, cook, then continue onto the ice bath as you did. The sudden change in temperature pulls the inside away from the shell, allowing for it to peel easier.
They came off easy already stfu
He also salted the water 😭
I made this last night. It was so good and my son loved it. He's asking for it again tonight❤ Thank you for this
Just made this and it was a hit! Even my kids loved it! Thank you!
Of course they would. That was a lot of sugar 😂
@@Async45 They actually loved the soaked eggs, not necessarily the mix ☺️
10/10 definitely would recommend, and for those who can't handle or don't like spice, it works just as good without the jalapeño.
I can tell just by looking these eggs are majestic & the greatest possible thing you'd ever do to an egg. What a boss
I can tell by your name that your opinion has never mattered to anybody, anywhere
@@23Butanedione lmfao 😅 and I can tell by your comment you live a very mundane, sad little life....
@@23Butanedione maybe if I had a username like 23Butanedione? Tell me more about this. I want to have opinions count lol 😆
@@KUSHKllNG no opinion but here's a tip, click the avatar and you'll see username you regard that's my handle
@@23Butanedione I'll do it.
So I happened to have two boiled eggs in the refrigerator for two days already, and no inclination or inspiration to do something with them, when I saw this video.
This is my (Japanese) variation and I am proud of it! 😂
Two boiled eggs chopped
4 table spoons Tamari (soy sauce)
1 teaspoon honey
Chopped 1/4 Onion
Finely chopped leek (1 inch green)
WASABI 1 inch paste
1 tablespoon of rice vinegar
1 tablespoon white Sesami seeds
1 full teaspoon Chopped Fresh Ginger!!!!
Mix-Mix-Mix
2 Handfuls Fresh spinach chopped
Little Fresh rucola chopped
1 Fresh tomato chopped
Boiled noodles drained for ONE PERSON (still hot)
Back in the pan, chopped vegetables stirring through, stand 5 minutes, stirred again = ready with a crunch 😊
On a plate, eggs on it, drizzle sesame oil over the food =
❤ !OMG¡NOMNOM¡OMG! ❤
Chef if you want to add some dazzle to the eggs, next time just crack the eggs and soak it into the marinade. After marinating then you peel and you will see some awesome designs on the eggwhites. Chinese does this technique with Tea eggs. Just another cool way to present it and we do eat with our eyes.
Wash the eggs thourouly first then, egg shells often have samonella bacteria on it
@@gamercatsz5441 they have been boiled
Wonderful idea
@@mschase2uit’s a gamer cat , they don’t know any better
@@thismarxtheendforjoo2298 oh my goodness that reply has made my evening. 🤣🤣🤣
Made these for a church dinner.
They were a hit! Very tasty and different.
I've been wanting to make this for a while.
This short clip is super helpful and well done. Thank you 😊
You had me at 'Soy Marinates Eggs'.....Subscribed
SAME!!! 😂
You just made that look so incredibly delicious!
I love you so much for sharing this recipe! Happy holidays
Are you kidding me!!!? My day just got brighter, can’t WAIT to make this! 🤤
Now I'm addicted, and I haven't even had them yet!
In Nawlins (New Orleans) we add chunks of slow simmered beef (till its about to fall apart). Spaghetti noodles added to that beef and its rich broth. We call it yakka mein. Comes from the darker skinned Asians that settled in Cajun country 😊
You must be from Philly!! The way you said and how you spelled the word jawn was on point!!! #Philly 🤣🤣🤣
I was looking for this comment I definitely caught the "jawn" comment being from philly
Aye I was legit about to comment the same thing 😂😂
I just commented the same thing! lol
Same thing i was thinking
Facts, it was too on point lol
I love how everyone is saying this is so easy and cheap to make, literally this would cost at least 60-100 US dollars to get the ingredients and it would take at least 30-60 mins of prep time not including cooking. Yeahhh sounds super easy....
You're off by a factor of ten homey. 6-10 us dollars and 3-6 minutes....
@quazzydiscman literally the sesame oil alone would cost over 10 dollars.... 3-6 mins??? Have you ever tried to dice up a pepper, onion and green onion? It takes time unless you're a chef.
That looks super delicious 👌
This looks delicious, I just watched it and ran into the kitchen to make it 😂 now I will let the eggs marinate a bit so that my husband and I can have them for lunch with white rice. I tasted the sauce and it's amazing 👍 thank you for the recipe 🌹❤️
We got a Filipino version with almost same ingredients. Diff is we use siling labuyo which is spicier and calamansi or vinegar which is bomb with rice. ☺️
Direct sa ingredients din ung suka or calamansi?
i make/called mine Egg Adobo
Noodles also❤
What’s the name of the dish? Gonna have to try because I love anything with calamansi 😊
@@ohbrandyjune We just called, itlog babad sa sauce. It was taught by my friends from college just to save up for food. ☺️
Adding whole shishito peppers in with the eggs into the marinade makes this dish even more delightful 😋❤️
Wow I making these for sure cheers dude
From England
This looks bomb and I’m sure it tastes good too and I’m Mexican I love Asian cuisine
This looks fantastic. When I was younger, I could deal with jalapeños. However, he said to add two. Then, he tried it and said...whew! That tells me everything. 💖
Oh I can't even deal with pepper anymore let alone onion AND jalapenos... I have a boring ass palate now!
I’m impressed with the creativity of this.
Very elaborate way to prepare a egg.