How to Make the Perfect Japanese Soft Boiled Eggs / Ramen Eggs in 2 simple steps 

Made 60 eggs for obligatory CNY 2nd Day visit to the in-laws...sort of potluck. Everyone was amazed and loved them. Shared your recipe. Thanks again. ( Saved me a bundle if I were to cook or buy something else for a crowd of 100 pax...children, grandkids and great grand kids. Mother in law is 90 plus.)

Made 4 Onsen Japanese eggs according to your recipe. I was happy with result. Wish I could post photo. Sorry cannot on this platform

Thank you for doing this video. My family and I have just come back from Japan and these were one of our favorite things we ate. I can’t wait to make them!

I am just on a late night cooking video marathon and I stumbled upon your video and immediately noticed from your voice that you're Singaporean! Keep it up guys! 👍🏻👍🏻 - fellow Singaporean

This recipe is seriously phenomenal! Best marinated egg I've ever had. Way better than 99% of restaurants! Thank you so much for sharing, this recipe has become a staple in our household 💖

Omg I just tried this recipe! I swear it is damn good! I'm so impressed at how perfect it turned out!! Thanks a mil😍

soo simple and looks so good

Thanks for explaining! I had a recipe which say to boil the water, add in eggs carefully and reduce to a simmer. I prepared 4 eggs for 6 minutes and got kopitiam style soft-boiled egg. Only realised in your video that even when reducing to a simmer, the water should still be boiling. Also made this noob mistake when I was trying out online recipe (no video) for 糖水 once.

Amazing! Tried this tonight! Came out great 👍 thanks for making this video

Sorry if this seems penny pinching. .can we reuse the marinade mixture for the next batch? It's because I want to try making a few eggs first and if I think I like the taste I'll make more for my friends to share using the same mixture.

Just tried, eggs came out perfect 👍

Hi Ronald....thanks for your Japanese soft boiled eggs.. I wanted to make this egg... and you kindly show how to make it... many thanks

I love it! Not quite like what I get at a ramen place, but still awesome for something so easy.

Hi Ronald, i am the big fan of you , i always cook yr recipe . Thank you so much for yr recipe, all my Family love my cooking now 😃. Anyway , i need tO ask you if i want tO cook more than 3 Eggs, like 12 eggs . Do I need to put 1 litre of water , mirin & soya sauce? Or just enough to cover the eggs will do , pls advice . Thank you so much 🙏

It came out great! Thanks!

Thank you for the recipe! May I ask can I reuse the marination?

Putting this is cup ramen tonight 🍜 😎

Hi, any idea how long to boil eggs from room temperature? Thanks 😊

Hi everyone, this video doesn't say this but i'm going to give a friendly tip! Take a needle and poke the egg at the big bottom part of the egg, make sure not to poke too far into it to pierce the membrane otherwise you will break the egg. This is super vital if you want pretty wellrounded eggs with the yolk in the middle! the eggs in this video have come out ''wonky'' because this method wasn't used. The theory behind this is, the older an egg gets, the bigger the airpockets become. when it cooks the airpocket expands and so does the egg, and it presures against the airpocket making the yolk not be in the center and the eggwhite looks like a square. This step is a vital step to making hanjuku tamago :) And its best to leave overnight for optimal umamii (flavour!) Have fun cooking!

So is this japanese soy sauce or chinese? They are different right? I really love the taste of a light thailand soy sauce, it's a jungle out there with soy sauce. Nice video, thank you.

How Long must we leave it in the ice water ?

Was the egg at room temperature or cold when you boiled them for 7 minutes?

Good!!

Hello, even if we kind of over boil the eggs, will the submerging of the eggs in the mixture make the yolk soft like in the video?

Hi, may i know what the second bottle( of sause?) is? (It's the one with japenese label on it)

Hi, Thanks for the recipe! Do I have to use water with ice or just cold tap water will do?

HI!!!! I loved the video! can you please list the brand names of the ingredients you used? THANKS SO MUCH!!!!

I'm thinking of doing this but I also have a question what is the purpose of the soy sauce, like why do we need to dip it and put it in the refrigerator?

Hi, is there any specific egg brand you recommend? I'm using this seng choon egg, and my yolks always seems to be always near the fatter bottom of the egg which makes them very vulnerable to peeling.

This is great!!! May i ask what is the first bottle of source you used for the mixture? Soy Source?

Does timing change according to number ofceggs used? I doing 8 eggs, what would the timing be like? Tks in advance

Hi. I have a question. I work in Kanadaya and they put the Hanjuku egg in the pork broth for ramen. Does it have to the same or does it have a slight different taste ? Thanks

Glorious!

Marinating for 4 hours is better or is 2 hours enough?

What happens if you marinate for more than 4 hours? For example, if I just left them overnight in the fridge....? Too salty?

Can we just use udon soup?

Can i use shaoxing wine istead of mirin? Thanks

May I ask... Why is there a need for mirin sauce? Thanks

I'm always challenge when peeling the eggs. Soft boiled egg white tends to stick to shell. Any tip?

Is there anyway to make the marination without any alcohol?

Is the boiling for 7 min to ensure it doesn’t cook the yolk all the way? I’m scared I might over cook the told

Can the sauce be kept in the fridge and be reused?

did you poke a tiny hole in the egg shell before boiling?

So I'm not a fan of the runny center. Has ever cooked the egg a little longer and it still taste the same?

Is the ingredients given down in the comment the correct one or the one in the video

Fourth is dark soya sauce right

1/4 cup is how many table spoon?😃🙏

I soaked the eggs for 24hrs and it tasted too salty. How much soya sauce to reduce if soaking for 24hrs?

What was the name of the third bottle?

what does it taste like?

What is th substitute for mirin?

Wow ur singaporean~!

What can I replace mirin?

very epic

The secret is time

Are u cambodia

I can’t crack the shell without breaking the egg apart

Don’t need to buy 7-11 $3 eggs ler!

what's wrong with his nails

I would like to know if I can substitute the mirin with brown rice wine as mirin is not available where I live, and if so how much extra sugar should I add to balance the sourness?

Can i use shaoxing wine istead of mirin? Thanks