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
@KC-uk1kb u sound like u been living inna cave eating hot rocks your whole life, kiddo. Theres way better food then korean and Filipino food. Ever tried real Chinese or viet food?
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. ☺️
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.
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.
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 😊
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.
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.
I tried these and only made one alteration; I toasted my sesame seeds in a literal drop of sesame oil. I also made my own dashi. These were fricken AWESOME!!!
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.
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!!!
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 for this recipe. I made it on a whim and this is one of the most delicious things ive ever tasted. This is going to be a mainstay in my kitchen forever. Do you have any other similarly tasting dishes?
I love this! I make my marinated eggs almost exactly the same- only my recipe uses apple cider vinegar in place of soy sauce and only one jalapeño. Soooo 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
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 🥺
I love these! Also, never thought of throwing boiled eggs into an ice bath, I would always burn my fingers when it would come time to peel 🤣 great tip!!
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.
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!
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)
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.
@@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
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.
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.
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.
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 🌹❤️
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.
@@gottaloveme8935 I been sitting here thinking about what else would go with... chicken,steak, marinate a pork shoulder overnight...mannnn all that😂😂😜😜 I'm not home either lol🤦🏾♀️😂😂
@Itsrianadenise join jont jawn..... smmfh it's all the dam same. Spell it or pronounce it how ever the fuck you want.... I know what he said. We spell it how we spell it where I'm from.
You started liking boiled eggs in your 50s?? So there's hope for me?? I love eggs every way except boiled, I just can't get past the weird texture of the white part 😆
I'm so jelly of how all people from Asian cultures seem to be able to take the most insanely beautiful bites and never choke!! Damn I choke on water!! LoL, I just don't get it, but I wish I did. I would love to be able to taste more than a green been size bite of something at a time. So lucky!! Y'all get the better foods and are somehow able to eat it better too! ❤
I love how much humans care about their food compared to literally every other living organism on this planet. Got to make sure our food is clean, prepared, seasoned, marinated, cooked at the right temperature for the right amount of time just to eat our food with other sauces and more seasoning.😂
Well, the fact that we care so much about our food is tied to our increase in inteligence. And the fact that we first learned to cook it in a fire is the reason our brain grew, bc we could put more energy in our brain instead of digesting
@@julialungan4722common sense nowadays is a blessing, and you have that blessing. Hopefully saucyam can become fortunate to have similar common sense someday.
So I guess all you eat is unclean foods and spaghetti noodles straight from the box? Use your brain my guy, you’re not a Viking or an animal and definitely aren’t built like one. It’s called evolution. 😂
Sounds so strange when u break it down like that....how we marinate meats....I wonder If it began as a preservation method 😅 Or when did it become popular and universal 🤔
I guess I have eaten similar like this in China 10 years ago when I visited there because they have mainly three ingredients max dishes sesame seeds , oils and soy sauce . I didn't knew korean also evaluated this dish . Kimchi, kimbap or bibimbap , ramen , dumplings etc are exactly same as chinese and japanese some dish . Is it koreanized ?
@@kyungshim6483 They didn't claim it but I taste it before in China, it has a history from a very long time. Why? Is dumplings, Fried rice, ramen, Kimbap, noodles etc all originally in Korea before?
