Japanese viewer here. Replace mirin with sugar. Hon mirin is basically sweet sake but a lot of people in Japan use mirin fumi which is alcohol free (so pretty much sweetened water) and it’s usually cheaper. Great video!
Another tip for geting the eggs covered in the marinade is to simply put a piece of paper over them, the marinade will travel through the paper and cover the top of the eggs. Works every time 👌
This technique is absolute PERFECTION! My boiled eggs would always rip and tear after peeling making them look all raggedy. Quite literally make two eggs just now and they turned out PERFECT!!! Thank you!!
I always love her tops! Also, pleased/impressed to see that she gives the bit about keeping the eggs moving in the boiling water in the beginning to help center the yolk. Peeling technique also top marks. This method should work for almost anyone. Thanks!
This recipe was super helpful with the boiling eggs part, I’m usually terrible at getting the yolk to be soft but it worked very well, they taste so good, I did change the marinade to a more tea egg flavour with cinnamon, cumin, ginger, garlic, rice vinegar, black and green tea, dried chillies, star anise and a couple other spices. Goes very well with rice porridge!
I like your diction / speaking voice! You don't seem like a cook or chef. And I like how casual you are, still a fashionista in the kitchen, worry-free without an apron!😄
I love how much you love the food you’re making... you’re childlike delight just pops through in really wonderful ways. And I’m so going to try this!!! I LOVE boiled eggs... this looks like an amazing way to have them! Thank you!
I agree! I could taste the egg when she was experiencing it and I was just thankful that I have two eggs waiting for me in the kitchen right now❣️ (maybe the herb I consumed earlier? 😉)
Just made these for my partner so fingers crossed he enjoys them 🤞 the eggs peeled perfectly even the ones I left to cook hard for myself peeled to perfection. What a great little tip! Will be using it for all boiled egg projects from now on
I needed this video a month ago when I tried to make ramen. Tried making these eggs a month ago using another recipe which said to use a zip lock bag. Flavour was good but the egg was patchy white and brown 😂(egg white wasn't uniformly brown from the 'marinade'). Thanks for sharing Marion! Super easy. (btw we used your recipe for the chashu - turned out insanely delicious 👍)
Awesome!!! So glad you tried the chashu. I love that one! I also have had the patchy colour problem! Hence the bowl and the plate :-) I hope my version works out for you!
Attempted to make ramen egg for the 2nd time with your recipe and eureka, it was perfect! First time was without the prick. With the prick and just under 7 minutes did the trick. Thank you for this video and I look forward to trying more recipes from you! Keep up the good work :)
I just made a jar of these, I just added half/half dark soy souce/boiled cold water, added some chilli powder, minced garlic and 3 spoons of sugar, freshly grinded 3 colour "black pepper", bay leaf and allspice ball. Then into the fridge for 24h and well see is it eatable.
I cannot peel eggs, even hard boiled ones, for my life. I always end up with small pot holes all over where small shell shards scoop up egg bits.The extra steps of poking the hole and using the spoon is brilliant! After making these ramen eggs a couple of times, this is the first time I achieved a smooth surface on all of them. Thank you!
What also helps is immediately after taking the eggs out of the boiling water, hold them under cold running water for a few minutes until the egg is completely cooled. It makes peeling much easier and you won't get dents in your eggs
I just tried this after watching this video a few times. I've always been too afraid I'd ruin the eggs when trying this. They came out perfect! Thanks Marion :)
I’ve recently been addicted to Marion’s videos. We all need a Marion’s army T-shirt haha start up a merch store. Anyone agree? Your videos are all so aesthetically pleasing. You and Adam liaw are my favourite masterchef Australia youtubers
A great demo; the best I’ve seen for these ramen eggs. I wonder, can I use the sauce a second time to make these eggs again if I keep leftover in fridge couple of days?
Don't know why so much marinade is used. I just a small sealable bag that takes about five eggs and put 50-60g or marinate into the sealed bag. You can also half submerge the bag while sealing it to take out all the air. I also skip the water in the marinade.
Lmaoooo hello from the future! I'm so glad to see someone using the teaspoon technique. 😂 I see entirely too many RU-vid chefs making it unnecessarily complicated, when I've been using a teaspoon to peel eggs my entire life. With a very small amount of practice, it becomes second nature and takes seconds.
Yesterday I tried making soy eggs and failed miserably, but today watched your video, got the inspiration to make it again, and OMG it turned out the best ! ILYSM !
This has nothing to do with anything, but I steam my eggs for 15 minutes to make a perfect hard boiled egg, and then put into a ice bath for 10 minutes.. You can blow the shells off practically.. No vinegar, no spoon, you don't need to use old eggs, this works for fresh eggs... Just steam it like you would with broccoli, or any vegetable.. I wonder how long it would take to steam them to get the yolk at that jam like consistency. Maybe 7 minutes.. I'm going to experiment.
This versiin of soy eggs is so much easier than the Korean version. Loved the tips n tricks. Thank you for bringing us such beautiful dishes n putting it accross in such a easy manner. P.S. i sound really repeatative here but i couldn't stress it enough that u r so so so cheerful to watch. How lucky must be ur family!!
Many thanks Marion for all the little tricks in making this perfect egg. This makes the outcome much more predictable! Love love love your recipes and videos :-)
I have used a pressure cooker to “hard boil” my eggs. Perfect inside, great texture whites. Looking forward to putting them in your soy mixture . Nice video. Thank you.
Egg perfection when you're wanting a softer yolk and peeling shell with ease. Just tried your method, and worked perfectly. So happy! Thank you! I topped the split eggs with a spattering of Fly By Jing Zhong Sauce, a carnival for the mouth...sooooo good!!!
Thank you for the tips on making a very successful soy sauce egg. I made 4 eggs today just 2 hrs before serving time. The eggs still came out great! I must confess it was a scary experience to be tapping on the egg. But just like you said, the egg turned out roundish. I found it weird to stir the eggs while I wait for them to cook, but when I saw all the yolks were in the middle, WHOA!!! OK it was so worth it!!!
For anyone who don't know, this egg is usually served in a ramen dish. Ramen dish usually has a soy sauce marinated, runny yolk boiled egg. On the other hand, the Chinese tea egg is a hard boiled egg marinated in herb and spices (usually the chinese 5 spice).
Thanks so much for this amazing recipes! Every time you post one I can't wait to try it! How long can you store the eggs in the fridge after they are marinated?
Marion I want to commend you for starting off with the specific weight of egg for this recipe. Sooooooo many don't include this but give you arbitrary cook times despite the fact that level of doneness to cook time varies greatly as you said. This is why I keep coming back to your recipes and videos to cook.
It's so true Alex! You need to be specific when it comes to egg cooking times. So happy to hear you've been enjoying my videos :-) Thank you for watching!
Marion.....I use the tip of a corn cob holder....those things you poke into each end of an ear if corn.... and gently twist and poke! Less damage to egg but enough to allow water into the egg like you suggested.
I used soy sauce, Mirin, some extra sugar, a touch of rice vinegar, and some sambal garlic chili paste and water as the brining solution..... best creation ever made!!!! I made 5 eggs and let them sit in the fridge weighted down with a plate for 2 days... we ate them all throughout the day
Finaly my gaps are filled 😅 i peeled eggs in water as well but never used a spoon. Brilian. Just made eggs with those holes - wow, perfect! All this time thought what i am missing to get a perfect soft egg, with out breaking it! Thank you!
In Mauritius we do that differently. The eggs are cooked once again in a mixture of soy sauce, red wine, water, cinnamon, garlic and some oil for shiny eggs. After that, they turn quite dark. Yummy!
Wow... These are amazing techniques! I get so pissed off when my efforts to peel an egg leave enormous craters. They look like the dark side of the moon. Thank you.
I usually just use soy sauce, water and sugar. Instead of putting it in a bowl, you can put it in a plastic bag with a paper towel to make sure the eggs are covered, it helps the eggs get a more even marinade. For the same size eggs I actually like six and a half minutes, until the whites are just set and none of the yolk has been cooked. I also marinate them for 48 hours. This gives the yolk a slightly thicker but still runny consistency and the whites get a lot of good flavor. You get a darker coating on the outside, and with how rich the yolk gets after 48 hours I think it's perfect. Eat it over a bowl of white rice with green onions is spectacular.
Hi... I wish you could make a soy sauce egg with more seasonings/spices... I was thinking if I you can make this marinated egg good enough as a dish served with rice... Thank you... I love your channel very much...
First time I made Hanjuku Tamgo I didn't have mirin, I couldn't find it at the store so I opened my fridge and saw my Grandma's red wine and I was like hmm that could work so I pour it into my soy sauce marinade and put the eggs in the marinade and left it in the fridge for two days. And the red wine really gave it a delicious sweet taste to the egg. I recommend using red wine if you have it.
Thank you! I'll make these next time I make your charsu and shoyu ramen recipe! I also didn't know the little hole trick - I'll try that next time I need to boil and egg!!
