I made tare the other time, added garlic, ginger, brown sugar to mine and let the eggs there over a week. THESE BABIES GOT FULLY CURED Y'ALL. My god, it was such a treat. Perhaps not suitable for peeps who don't want the ramen eggs to be too intense, but for those that do, I'm tellin ya, they don't spoil in there, they just become BETTER. STRONGER. POWERADE.
Y'all, tried the same thing again, but this time they were for sure spoiled, dunno what I did wrong but I ain't a chef nor a doctor, so like, be safe n shit
I love ramen, too. But, I have rarely eaten at home because I’ve not known the best way to prepare it. I’m 74, and generally don’t like to cook much anymore. But Ramen, as a soup, seems fairly easy, and is always delish, so I’ve subscribed to see what other things I can learn about preparing a good bowl of delicious ramen. Thank you for this video. Even if I don’t prepare the eggs for ramen, you’ve taught me how to boil my eggs to the perfect finish!
Good stuff. The leftover tare can also be used as mentsuyu, for example as dip for soba or as sauce for cold udon. Maybe worth making another video for that!
For sure, very versatile and perfect while it's still hot out (for cold soba or udon)! I unfortunately already used it up - I think my Filipino side kicked in with the multiple stir fry dishes at home 😅
Awesome video this is the best ramen egg guide! it actually goes in depth and shows how much ingredients to use unlike other videos I watched that over explained unnecessary info and don’t even say how much the ingredients to use smh
I was just commenting the other day that you probably never cook because of the endless variety of shops you can easily pop around to and wondered if I would still cook if I were in your situation. My method, if it may save someone some headaches.... Keep cartons of eggs on their side in the fridge to center yolks.Punch the aformentioned hole. 6 Eggs straight out of the fridge and 1 cup water. 5 minutes in the Instant Pot on high. Fast steam release. Ice bath. The most consistently perfect soft boiled eggs I have ever made. The marinade is basically char-shu so you can just roll on from the eggs to the pork belly. Now if i can just get the hang of hand pulling my noodes....I'll be in business.
Definitely the case! So much wonderful food (ramen included) around us here and it's all affordable. But every so often I do like to be reminded of how much work goes into these things by doing it myself too. Haha, making those ramen noodles though... Very convenient egg recipe - consistently delivering great ramen eggs! Yes, that tare is so versatile and if you're already making it, great for both the chashu and eggs. Let me know when you open your ramen shop 😃
Perfect, thanks! I am on a journey to try and create Shoyu ramen for me and my kid that has great taste and there' no way I can cheat :) This is my first step - so thanks a lot!
5 AM Ramen I made this! I cooked it the way you did (almost 7 mins) and the eggs came out creamy!! I used soy sauce, mirin, and water. So good 😋 I’m so happy! Thank you!
Awesome video!! Question: Once I take the eggs out of the marinade, do I reheat them in boiling water (30-60 seconds)? Or put the eggs directly from marinade into ramen? (After cutting them in half of course.) Thank you for your time, Frank!
Hey hey! Thanks for the question and sorry for the late reply. You can reheat them in boiling water but just at the risk of them becoming less soft-boiled and more hard-boiled. Sometimes just placing them in the ramen soup (topping placement) is enough to get them warmed up, while ensuring that they're still jammy on the inside.
Great share! Guess what I will be boiling and marinating tomorrow!!!😉 I think just having these in the refrigerator will be great for any use or quick snack! Thank you!!
Vinegar works just as well when it comes to peeling❤ but great video. Thank you, as my child has been begging me to make these cannot wait to see the after results.
Hello there @5am ramen I am currently in Japan i saw a broadcast of a small ramen shop on tv of. Japanese couple that runs the shop they smoke the chasui pork in a cardboard box. At the same time its smoking the soy ramen eggs that was fermented overnight. I wondering if you reviewed that shop already and might know where it is in Japan.
I like mine about 6:30 and marined at least 48 to 72 hours. Well season/cured outer, whites firm. Yoke has a gooey ring around it and the center is like liquid gold. Melts in your with a spoonful of ramen broth.
@@5AMRamen oh i have seen other people say 2 days is when they are best to eat lol but when is it no longer safe to eat? and can the marinade for the ramen eggs be re-used for another batch?
Good video man. I also add kombu to my ajitsuki tamago tare. Or if I have been cooking chashu I will reuse that broth for ramen eggs. I was wondering when I lived in Japan. So many ramen shops yokes are deep red color. How do they make it?
Yes, kombu is great too! So much umami.. Right on - once you have that tare, it's great for the chashu, eggs, or even other elements. As to the red egg yolk color, I'm told it could be the diet of the chickens - outside of Japan it might be more oats and barley, whereas here it's more corn or even carrots. I wonder if that's the case.
Bro I absolutely loved this video and will be making these lmao cool tips good knowledge good energy bro as a ramen lover I can see 100% that you love it too 💪🏼🙏🏼
I'd LOVE to try this!! I wanna go a bit fancy and use the mirin I justbought with the soy and garlic and mushroom, but I'm worried if it risks tasting too foreign with my parents as we aren't very used to japanese dishes and all the fishy kind of ingredients (they don't like the fishy smells at all lol) - does the combination of soy, mirin, (no sake,) water, some boiled ginger and mushroom work? Would you suggest adding some sugar or no? Thank you!!
That combo definitely works! Still plenty of things that keep it Japanese and i don't feel like sugar is absolutely necessary. Japanese do have a sweet tooth but I actually prefer it without sugar 😊
If you add a few tablespoons of salt to your water when you boil them they peel easy. I’ve heard baking soda also does the trick but I’ve not tried that
@@5AMRamen Thank you! I think I've finally perfected mine. Boiling water, large eggs from the fridge gently (but quickly) lowered in w/ slotted spoon. 7 minutes 23 seconds, then directly into ice water. Beautiful.
How long can I keep the mixed marinating liquid in refrigerator? Can I always cook new batch of eggs and marinate in the same liquid? Just want to know what is the maximum days that I can recycle to marinate the eggs before replacing by a new liquid.
Hey hey, normally I'd say about 5 days for that marinating liquid, although you might be able to stretch it to 10 days. But 5 days is a safer bet and if it starts to smell sour, it's time to throw it out!
5 AM Ramen very happy you gave multiple instructions and options. Saying you can combine any ingredients, etc. Lots of great info in a short span. Fantastically informative! Thanks for the video
I use the Tare from making char su pork, it’s pretty much the premium tare you showed 😄 I eat these as part of a lo carb diet I’m on to stave off binging
On 5amramen.com? Some ramen shops featured do have vegetarian ramen...or ramen that are completely made up of ingredients like fish or chicken. Please have a look!
5 AM Ramen Wagyu beef!!! Wow! I can imagine that would uplift any meal!!! Looking forward to seeing the photos! Too bad smellavision is not around yet!!!😀
Ok so lemme just say this....if you add a tablespoon full of white vinegar while boiling eggs....you DO NOT NEED AN EGG POKER...just unnecessary steps imo....another gadget you DO NOT NEED. This trick works for all shell food items...including shrimp crabs and all crustaceans. It does not flavor the items at all....it releases the meat from the shell. That is all. A very old crabber man taught me this maybe 30 years ago...I use it every time and it's a miracle the difference between with and without! Don't believe me....TRY IT AND COMPARE.
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
I made tare the other time, added garlic, ginger, brown sugar to mine and let the eggs there over a week. THESE BABIES GOT FULLY CURED Y'ALL. My god, it was such a treat. Perhaps not suitable for peeps who don't want the ramen eggs to be too intense, but for those that do, I'm tellin ya, they don't spoil in there, they just become BETTER. STRONGER. POWERADE.
Haha, love it. They sound like they were supercharged and even more delicious!
@@5AMRamen heeeellyeaaaah they were!!!!
Y'all, tried the same thing again, but this time they were for sure spoiled, dunno what I did wrong but I ain't a chef nor a doctor, so like, be safe n shit
Great ramen eggs tutorial 👍👍
Thanks for saying that and thanks for watching!
I love ramen, too. But, I have rarely eaten at home because I’ve not known the best way to prepare it. I’m 74, and generally don’t like to cook much anymore. But Ramen, as a soup, seems fairly easy, and is always delish, so I’ve subscribed to see what other things I can learn about preparing a good bowl of delicious ramen. Thank you for this video. Even if I don’t prepare the eggs for ramen, you’ve taught me how to boil my eggs to the perfect finish!
Thanks so much for watching and whether as a full-on ramen topping or simple snack, their consistency indeed makes them stand out!
Good stuff. The leftover tare can also be used as mentsuyu, for example as dip for soba or as sauce for cold udon. Maybe worth making another video for that!
For sure, very versatile and perfect while it's still hot out (for cold soba or udon)! I unfortunately already used it up - I think my Filipino side kicked in with the multiple stir fry dishes at home 😅
Awesome video this is the best ramen egg guide! it actually goes in depth and shows how much ingredients to use unlike other videos I watched that over explained unnecessary info and don’t even say how much the ingredients to use smh
Very happy to hear that it was useful! Thanks for watching the channel!
watched about 5 videos on the topic and yours is by far the best one
Very well detailed recipes. Thank you!
Thank you for watching and glad it was informative!
This video significantly changed my life for the better 🙏
Happy to hear that!!
You are so informative and love how you explain each step
Glad you found it so!
Thank you for this video. Simple, straightforward. I cant wait to try it, literally tomorrow!
Thank you for watching! All the best with prep tomorrow 😊
I was just commenting the other day that you probably never cook because of the endless variety of shops you can easily pop around to and wondered if I would still cook if I were in your situation.
My method, if it may save someone some headaches....
Keep cartons of eggs on their side in the fridge to center yolks.Punch the aformentioned hole.
6 Eggs straight out of the fridge and 1 cup water. 5 minutes in the Instant Pot on high. Fast steam release. Ice bath.
The most consistently perfect soft boiled eggs I have ever made.
The marinade is basically char-shu so you can just roll on from the eggs to the pork belly.
Now if i can just get the hang of hand pulling my noodes....I'll be in business.
Definitely the case! So much wonderful food (ramen included) around us here and it's all affordable. But every so often I do like to be reminded of how much work goes into these things by doing it myself too. Haha, making those ramen noodles though...
Very convenient egg recipe - consistently delivering great ramen eggs! Yes, that tare is so versatile and if you're already making it, great for both the chashu and eggs.
Let me know when you open your ramen shop 😃
Thanks Frank for the easy to follow guide👍
Thanks for watching! 😊
Perfect, thanks! I am on a journey to try and create Shoyu ramen for me and my kid that has great taste and there' no way I can cheat :) This is my first step - so thanks a lot!
Thanks a lot for watching and all the best on your shoyu ramen journey!
Thank you! Gonna make these for sure 🥚
I'm sure they'll turn out great!
Those eggs are perfect! 😋 Thank you for this recipe video. I will definitely try this.
Enjoy the process! I'm sure they'll turn out great.
5 AM Ramen I made this! I cooked it the way you did (almost 7 mins) and the eggs came out creamy!! I used soy sauce, mirin, and water. So good 😋 I’m so happy! Thank you!
Sounds like the turned out great, so happy to hear that 😄
Thanks Frank, i am gonna try this
Let me how they turn out!
Oh WOW! Thanks for the recipe. I really appreciate the tip about the ice water to peel the eggs easier.
Thanks for watching! Harnessing the power of water 💦
Marinated with all the sauces and the eggs were so tasty after ~48 hours! Thanks for this :)
So happy you gave the recipe a spin! Awesome 😃
Awesome 🙌 definitely going to make these soon
They'll be awesome I'm sure!
should be required learning K-12 🥚🍲🥚
I agree, need to write some letters to Congress (and Parliament here)
Thank you so much for sharing.
Thanks for watching!
Awesome video!!
Question:
Once I take the eggs out of the marinade, do I reheat them in boiling water (30-60 seconds)? Or put the eggs directly from marinade into ramen? (After cutting them in half of course.)
Thank you for your time, Frank!
Hey hey! Thanks for the question and sorry for the late reply. You can reheat them in boiling water but just at the risk of them becoming less soft-boiled and more hard-boiled. Sometimes just placing them in the ramen soup (topping placement) is enough to get them warmed up, while ensuring that they're still jammy on the inside.
I cant believe that I never thought about just making the eggs without the ramen....duh....lol. Great video...and thanks for sharing this
Haha, totally understandable, as ramen and ramen eggs do go hand in hand. But they are great separately too!
5 AM Ramen I love your videos.,
Great share! Guess what I will be boiling and marinating tomorrow!!!😉 I think just having these in the refrigerator will be great for any use or quick snack! Thank you!!
Yes, always great to have them around in the fridge 😊
Yum 😋 🤤 thank you!!!
Vinegar works just as well when it comes to peeling❤ but great video. Thank you, as my child has been begging me to make these cannot wait to see the after results.
Haven't tried vinegar - thanks for the heads up! I'm sure you've made some great ramen eggs.
I can’t believe that you only have 9k subs? Your content is Quilty
Thanks for saying that and watching! Will keep the ramen content train rolling.
How long is the marinade good for after one use?
Usually just a few days...about 5 days tops in the fridge.
that's very useful! thanks
Thank you for watching!
Hello there @5am ramen I am currently in Japan i saw a broadcast of a small ramen shop on tv of. Japanese couple that runs the shop they smoke the chasui pork in a cardboard box. At the same time its smoking the soy ramen eggs that was fermented overnight. I wondering if you reviewed that shop already and might know where it is in Japan.
Can you reuse the marinade to make more eggs or does it go bad?
Mmmm…I have to try this
Have fun!
Will try this!!thank u❤
Hope they turn out great!
@@5AMRamen tried this.but I overcooked the egg😅😅 love my dinner now.. will cook 2nd batch..how many days can I use the marinade?
Thanks Frank, this is a handy video to keep in the arsenal ❤️😃 Ohhh and I like runny yolks
Thanks for watching and glad you enjoyed it! Another one for runny yolks 😃
Thank you!!!! I've been looking for something basic to give me a breakdown but this did it for me!! Def subscribing!! ❤️
Thanks for subscribing and happy to hear that! I'm more outside eating ramen in my videos but hopefully those are fun for you too 😊
Can the sauce be used more than once?
How do you like your ramen eggs - a bit runny, or a bit closer to hard-boiled? Let me know!
Runny ftw !!!!
@@Dreamer66617 We're on the same page - I think my runny egg preference showed in the video 😃
Runny always!
I like mine about 6:30 and marined at least 48 to 72 hours. Well season/cured outer, whites firm. Yoke has a gooey ring around it and the center is like liquid gold. Melts in your with a spoonful of ramen broth.
I like it a bit "runny"
wink* wink*
Oh yummy! Yes soft boiled all the way! I'll definitely try this for next time! Another fantastic video! Thank you, Frank!
Thanks for watching! Have fun making them 😊
Hello Frank, Great I will be making eggs for my ramen. I like it semi runny. thanks for the video.
Awesome to hear! I think semi runny is where I like to be as well - it's a good way to describe it.
I've never had the marinated eggs, I'll have to try this.
Please do! Thanks for watching and commenting 😃
how long will the eggs keep in the fridge before going bad? Love your channel!
Thanks so much for watching! Usually about 2 days for eggs in the fridge 👍
@@5AMRamen oh i have seen other people say 2 days is when they are best to eat lol but when is it no longer safe to eat? and can the marinade for the ramen eggs be re-used for another batch?
Good video man. I also add kombu to my ajitsuki tamago tare. Or if I have been cooking chashu I will reuse that broth for ramen eggs.
I was wondering when I lived in Japan. So many ramen shops yokes are deep red color. How do they make it?
Yes, kombu is great too! So much umami..
Right on - once you have that tare, it's great for the chashu, eggs, or even other elements.
As to the red egg yolk color, I'm told it could be the diet of the chickens - outside of Japan it might be more oats and barley, whereas here it's more corn or even carrots. I wonder if that's the case.
Thx. It was good af.
Woohoo - thanks for watching and trying!
Bro I absolutely loved this video and will be making these lmao cool tips good knowledge good energy bro as a ramen lover I can see 100% that you love it too 💪🏼🙏🏼
Aways great to connect with fellow ramenheads! Glad you enjoyed the video and I'm sure what you made too turned out great 😊
この卵めちゃくちゃ美味しそう！！
美味しかったです 😊
Your awsome❤ i love love love ramen❤❤❤❤❤❤❤
You're awesome for watching! Ramen forever.
I'd LOVE to try this!! I wanna go a bit fancy and use the mirin I justbought with the soy and garlic and mushroom, but I'm worried if it risks tasting too foreign with my parents as we aren't very used to japanese dishes and all the fishy kind of ingredients (they don't like the fishy smells at all lol) - does the combination of soy, mirin, (no sake,) water, some boiled ginger and mushroom work? Would you suggest adding some sugar or no? Thank you!!
That combo definitely works! Still plenty of things that keep it Japanese and i don't feel like sugar is absolutely necessary. Japanese do have a sweet tooth but I actually prefer it without sugar 😊
Hi, are your eggs from fridge or room temperature eggs? Thanks 😊
These were from the fridge!
How long is the shelf life for the egg and marinade for cooking ?
If say 5 days tops...3-4 days would be best!
@@5AMRamen thanks! Id prob make a stir fry or fried rice from the marinade 😺
How long do these eggs last in the marinade until they start to go bad?
A few days!
If you add a few tablespoons of salt to your water when you boil them they peel easy. I’ve heard baking soda also does the trick but I’ve not tried that
Yes, good point! Haven't tried the baking soda myself either
Were the eggs cold or room-temp before you put them in the boiling water?
Good question! In the casecof the video, they were cold, coming from the fridge.
@@5AMRamen Thank you! I think I've finally perfected mine. Boiling water, large eggs from the fridge gently (but quickly) lowered in w/ slotted spoon. 7 minutes 23 seconds, then directly into ice water. Beautiful.
How long can I keep the mixed marinating liquid in refrigerator? Can I always cook new batch of eggs and marinate in the same liquid? Just want to know what is the maximum days that I can recycle to marinate the eggs before replacing by a new liquid.
Hey hey, normally I'd say about 5 days for that marinating liquid, although you might be able to stretch it to 10 days. But 5 days is a safer bet and if it starts to smell sour, it's time to throw it out!
Thank you!
for how long can I keep the eggs in the fridge after they’ve been marinated?
3 days is usually good.
Thank you you are a lifesaver. I have been literally paying $20 a day just so that way I can have the eggs.😂
Woohoo! Happy to be of ramen egg help.
My diet consists in a lot of eggs, doing this help to make it tasty.
Happy you're using the recipe!
Sugar Can be opcional?
For sure! Not absolutely necessary. Japanese have a sweet tooth with these things.
You are our new papa Franku
Lol, 🍜 papa?
The like button HATH BEEN SMASHED!
Thanks for smashing it!
Hell yes I’ve wanted to know this
Hope you enjoy it! 😃
5 AM Ramen very happy you gave multiple instructions and options. Saying you can combine any ingredients, etc. Lots of great info in a short span. Fantastically informative! Thanks for the video
@@Dreamer66617 Glad you found it informative! Yes, wanted to have a range of options for people at home!
I use the Tare from making char su pork, it’s pretty much the premium tare you showed 😄 I eat these as part of a lo carb diet I’m on to stave off binging
Awesome! Yes, that tare is fantastic for the pork too! So tasty I'm sure it staves off any binging too 😋
You marinate the pork with it and then how do you cook it?
Are any of the ramens on the site have no pork?
On 5amramen.com? Some ramen shops featured do have vegetarian ramen...or ramen that are completely made up of ingredients like fish or chicken. Please have a look!
What is the longest time to cure?
Good question - some people might do 24 hours...beyond that might be a bit much!
On minute 6:02, what are those brownish sticks at the bottom right? I need the name 😭
Those are menma! (bamboo shoots)
I can literally eat ramen eggs like grapes they’re that good
Yes! Great as a snack.
So I wanna try this....but its not 5am....what do I do?
You have to wait until 5 am!
a tip that helps me a lot: peel your egg with a small spoon
Thanks for the heads up!
It's 2 am rn but close enough
#2AMRamen
@@5AMRamen The eggs were really good btw, thanks for the tutorial!
Thanks for watching, happy to hear it!
Haha I have that cutting board!
Haha, no way! Bought it here somewhere but it must be imported then
Whats the most luxurious addition / ingredient you have had in your ramen?
Probably A5 grade Wagyu beef. I did a ramen kaiseki course once too but haven't yet uploaded the photos!
5 AM Ramen Wagyu beef!!! Wow! I can imagine that would uplift any meal!!! Looking forward to seeing the photos! Too bad smellavision is not around yet!!!😀
Haha, smellavision would definitely be necessary. I've had a few bowls of wagyu ramen - maybe I can put them all in one video!
Hey Frank. I have not been around for a while" my best
Thanks for checking in, good to hear from you!
1:18
You can I use all the ingredient except sake
Feel free to adjust accordingly - removing any of the ingredients is completely fine (although soy sauce should remain).
oops. I used only soy sauce and garlic powder lool.
Nothing wrong with that! Use what's on hand 🍜🍜
Hi, could you please provide me the measurements for garlic powder and soy sauce?
I don’t wanna wait a whole day just to marinate the egg!!!!😩😩😩
You don't have to, it just won't be as flavored 😊
You could use ziplocks to lock in the liquids better
Yes, don't think I had any on the day
I add my friends local honey.
Nice! A great ingredient.
Why can I not manage to poke a hole in the egg with a needle?! :(
It's hard! Those handy dandy things I used in the video really help.
Ok so lemme just say this....if you add a tablespoon full of white vinegar while boiling eggs....you DO NOT NEED AN EGG POKER...just unnecessary steps imo....another gadget you DO NOT NEED. This trick works for all shell food items...including shrimp crabs and all crustaceans. It does not flavor the items at all....it releases the meat from the shell. That is all. A very old crabber man taught me this maybe 30 years ago...I use it every time and it's a miracle the difference between with and without! Don't believe me....TRY IT AND COMPARE.
Good to know! Thanks for the heads about the white vinegar...will give it a try in the future.
Geeky lol
😅
I get bored sick eating ramen everyday. Just saying.
Why would you eat Ramen every day? Of course that would get boring.