Thank god for this recipe. I’ve tried a truly sad number of soft boiled egg instructions with frustratingly inconsistent results. It might sound melodramatic, but I’ve seriously tried on and off for 6 years. This is the one recipe that I’ve used 3 times now with perfect flavor, perfect texture, and that perfect liquid egg yolk with fully cooked whites and a pealable shell. My embarrassingly long search is finally over! Hell yes!
@@anitaz278 this made me laugh, because I made this comment 4 years ago and I just made these ramen eggs yesterday. I do it all the time now; I have it memorized. Her recipe is the best!
For people that are struggling, keep in mind if you live at a higher elevation you may have to slightly lengthen the cooking time. Water boils at a lower temperature at higher altitudes, so the cooking temp is lower. 1* F for every 500 ft of elevation
Thank you Seonkyoung! I love boiled eggs. Hard boiled for pickling and salads, and soft boiled for everything else. Like you, I’ve found that adding the eggs to boiling water and then shocking them in ice water will always give me the egg that I am looking for. Six minutes for a soft egg, 8 for eggs that I’m going to pickle and the can in a water bath, and 9 minutes for salad and pickled eggs that don’t get canned. For those wondering about water temperature, I have found that cooking the eggs at a good rolling boil works best for me. I don’t want it at a slow rolling boil, but not a full, hard boil either. I usually bring the water to a hard boil and add the eggs. The temperature will drop, but as long as I do not add in too many eggs at one time the temperature will be back up to where I want it very soon. If I have a lot of eggs to do, like for Easter, I make sure to do them in batches. I also add vinegar to the water as a little insurance if I mess something up (drop one instead of placing it gently, or boiled too hard), or one had a micro crack that I didn’t catch. I try not the boil an egg that is cracked, but some have tiny cracks that can’t be seen. One of the biggest reasons that eggs crack when cooked in boiling water, as opposed to using one of the heat the water and set the pot aside methods, is the air pocket in the egg rapidly expanding and cracking the egg. I combat this with an egg piercer. I received one as part of a electric egg cooker kit, but you can find egg piercers online, or maybe in a cooking store. I pierce the eggs just before boiling still in the carton that they came in. That usually ensures that the air pocket is at the top of the egg where I pierce them. It’s kind of neet watching the air bubble out after placing the eggs in the water. For the eggs, I almost never boil fresh eggs. Eggs that I’m planning to boil are purchased fresh, and left out on the counter for a day or two to age them before I boil them. I might put the eggs in the fridge after aging if I’m not ready to boil them yet, but I always try to use aged eggs for boiling. *NOTE: the USDA does not recommend aging store bought eggs,* but it’s what I do. Anyway. Thank you again Seonkyoung!
Wow, thank you for all the details. I will look for an egg piercer. I too add ether vimegar or salt to stop cracked eggs from spillimg out. Both ways work for me
The MOST requested video since I published ramen recipe!! So here it is guys, give this video thumbs up!! WHOOTWHOOT~! Get there written recipe ->seonkyounglongest.com/ramen-egg
I personally don't like eggs unless they are soft boiled and on/in Ramen, how ever I have never been able to master a perfect one. So trying this! Thank you
I have a timer when I make soft boiled eggs. I start the water boiling and set the timer for 6 minutes when I put the eggs in and moving them around in boiling water for the first 10 or 15 seconds. The timing is for large eggs only. I don't fuss around with ice cubes in water. I quickly run cold water over my eggs in pan as soon as the timer stops. While the cold water runs over eggs I poke a hole with a pin in the air pocket ends of eggs making sure pin goes through membranes too. Then I crack the eggs very gently. Those shells will slide right off and you don't even have to let your eggs cool down completely. Did this 3 different times with 2 eggs each and it worked like a charm.
I lived in Japan for many years, married to Japanese and also became friends with some Ramen shop owners. The eggs are prepared slightly different (your way is acceptable too). If you notice Japanese ramen eggs white is much darker. They don't usually put eggs in boiling water for fear of cracking unless it is hotspring egg. Using room temperature egg place in pot and put enough water to cover 1inch above egg, turn on heat and bring to boil and let cook for 1 or 2 minutes, remove from heat and cover. depending on how runny or firm you like the yolk let sit covered for 8 - 16 minutes. Place egg in ice water to stop cooking process and peel. in sauce pot, put in your sauce ingredients, turn on low heat and stir to mix ingredients together, once you see a little steam forming put egg into pot with the sauce and increase heat to medium-high. You will want to move the pot around in little circles this will allow the egg to stir around and get equal coating and also keep the sauce from boiling over. keep moving the pot until the eggs get to a color brown that you like. Eggs that are leftover place egg and sauce in airtight container and eat within 7 days (which is not hard) we also enjoy this egg as a snack and eat it with kewpie mayo....yummm...enjoy. I love your cooking too and have helped me with finding substitute ingredients after I moved to america.
Ah, thank you! (I am half Japanese but sadly due to my tomboyishness I never ever learned how to cook, hehe. I am learning now because I have nieces and nephews to feed, plus I am engaged to a human 😂❤)
@@pauldiamond1583 lol well, let me explain. I am and have always been a schediaphile since I was small. So I'm not attracted to people (only 2D people). But somehow I am engaged to someone now. EDIT: wait let me further explain because that was vague 😂. I am in love with my fiance of course. But since birth I've naturally been a schediaphile (first crush Hworang from Tekken). I am also a schizophrenic and I have ptsd (and am naturally an introvert) and it can get debilitating, so I stayed to myself, and my schediaphilia suited me best since I didn't need to seek other people for affection (and I was hikikomori for over a decade as well). But my fiance reached out and is helping me to no longer be hikikomori. So we fell in love. Hopefully that's more detailed ❤
Holy crap, this is wholesome these posts. my heart might melt. Also, I tried preparing an egg like you mentioned, I'll save this comment for further thought and reflection thanks. I think I did better at Tamagoyaki, but still muck to be desired.
spaceLegos real eggs are that orange. The eggs you get at normal grocery store that are yellow are contaminated with hormones and other garbage that is bad for hen to make them resistant to disease and to over produce thus, bad for you as well.
@@zues2013 The bit about hormones and such may be true, but the color of an egg is determined by the color of whatever is in the chicken's diet, and doesn't always indicate healthier chickens or better eggs.
Just love it. I didn’t know that the whole process takes about one day. That’s a lot, but at the end of the day it pays off. Congrats and keep going !!!
I was just looking through your channel about a week ago for this recipe!!. I was so happy to see this pop up today. Love learning from you, and can't wait to try making these.
Made my first ramen egg in the Instantpot! 3 minutes, release pressure and put directly into the ice bath!!! Eggs peeled easily and put them in the sauce and it was absolutely amazing!!!! Always have ramen eggs available!
I’ve tried this multiple times and it either came out runny or hard boiled. But today I did it and it came out PERFECT 🧡 if you don’t get it right the first time it’s okay, it just takes practice!
Looks so yummy! You got me craving ramen with all these recent videos! Btw, I learned if you store eggs with pointy side down, it also helps with centering the yolks. Anyway, thank you for this recipe & you are looking super cute as always! ❤️
Trisha Yearwood, American country singer married to Garth Brooks, has a cooking show and she said her mom or grandma taught her to turn the carton of eggs upside down the nite before you plan on making deviled eggs...says that also centers the yolk. Interesting huh? I will try both ways, yours and hers.
I just wanted to dress up a packaged ramen soup but didn’t know how to get that perfectly boiled egg. I did a search and this video came up. It’s great! Good visuals and excellent verbal directions. I know nothing about Japanese cooking, only that I love eating Japanese cuisine. My hubby and I retired and moved away from the San Francisco Bay Area last year where we had many excellent ethnic food restaurants and where I learned to love Japanese cuisine. But we moved to a rural area in Washington state, and there isn’t a Japanese restaurant anywhere nearby. So I am Subscribing to learn a few things about delicious Japanese cuisine. Thank you!
They look so pretty 😍 Seonkyong I admire everything you use in your kitchen as I do you and all you outfits and beautiful personality. One other thing I really like is your cutting board, was wondering where you got it. If you don’t mind? Thank you 😊
I love this cooking tip!! Seonkyoung, you are so beautiful and amazing! You're so creative and authentic in you're dishes. I love all of your videos!! ❤
Found your channel today and I absolutely LOVE IT !!!! We already bought all the ingredients to make the Beef Pho and the Chicken one !!! Super excited to see more of your videos !
Saw one of your shows with my daughter. I wasn't too sure about you at first. That is until the end of the show where you sampled your chicken thighs and drank beer and belched. Now I love you and look forward to to trying your dishes, much success.
EJRhees I live in the UK and get perfect deep orange even close to red yolks when buying really good quality organic eggs. The pale yellow eggs normal come from chickens that don’t see much sun and feed on natural grubs and bugs
The breed of chicken can affect it, but the main cause is the food they are eating. Generally organic or better quality eggs are deeper orange than cheaper eggs.
@@Ol_wia that's not true, we have chicken in our backyard that get quality food and they roam around constantly in our yard and the egg yolk is still yellow/orange not orange/red
Omg yum! Been trying to boil eggs like this ever since I came back from Japan and ate the delicious soft boiled egg sandwiches from 7 eleven lol. I didn’t know they soft boiled it, I always wondered why the yolk didn’t come out bright orange. Thanks for this! Will try it again
I made this! And im eating it right now! Its super good! Im getting so full and i only ate half! I usually eat the whole thing and im still hungry but this is wayyyyy better
I love your video! ❤️ I made twice and only the second time I made it successfully. I would like to ask about the marinating sauce, after 2 repeat usage, can I still use it to marinate further? How long can I keep the sauce in fridge? How many time can I marinate eggs further? Or can I use it to cook food? Will it produce food poison? Thank you. ❤️
Great video, thank you! What about using a ziploc bag for the marinade process? If you squeeze out the air wouldn't this also give the eggs `full immersion'?
Hey seonkyoung i love ur recipies , i have a question regarding marinations of eggs , can i skip the Marin n alcohol? Cause i dont drink alcohol. What would be the substitute.
Yessss definitely trying this. In my area we have a couple of ramen and pho restaurants and this is pretty much the only way I like eggs. Scrambled eggs make me nauseous, hard boiled eggs i can only eat the whites and throw away the over cooked/disgusting (imo) powdery "yolk", etc. I can force down over easy eggs (aka dipping eggs where I'm from), but I love when eggs aren't cooked so long that the center becomes chalk but yet also not super runny where you need toast or something to soak it up. The yolk almost becomes like this super creamy "gel" and it's amazing. I've tried other recipes including baked eggs that claim to come out like this depending on how long you cook them for but it never happens. I definitely want to try this, it sucks that the only time i can enjoy eggs is when I go to a ramen/pho shop.... I don't always want the soup, I just want an egg that doesn't make me vomit!
IM SO EXCITED!!! 🤩🤤🤤🤤 I’ve been wanting to know how to make these for too long!! Thank you for making this video and all the others!!!! 😍‼️❤️❤️❤️❤️❤️🥰🍜🍲
Thank you!!! Just one question, do you have the eggs at room temperature or from the refrigerator when putting them in the boiling water? Also what size egg do you use? Thank you!!!
Any tips on peeling the eggs? I’ve followed your instructions a few times and often my eggs break while I’m trying to peel them. Maybe they’re not cooked enough? Thanks! Love your videos :)
🌡refrigerated eggs or room temp when going in the boiling water? Then, how do you warm the marinated eggs back up after they've come out of the refrigerator?
Instead of using plastic wrap try using a paper towel, if you use plastic the egg can come out with a white spot bc it isn't hitting the mixture. The paper towel will soak up the mixture and help color the top of the egg
I love yolks that are that hue, they taste quite rich, yet I'm not a fan of runny yolks so this recipe is perfect. Now if only I could find a way to make a pan-fried egg without a runny or overcooked yolk...
does the marinated sauce gets in the yolk too ? restaurant i go to have my ramen their eggs yolk are tasty has this soft seasoned flavor and some light light sweetness , what is it ?
When the video teaching you how to cook one component of ramen is so long that I could’ve made two bowls of ramen by now. Edit: In all seriousness, I’m going to go try this though. It looks delicious.
![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)
Thank god for this recipe. I’ve tried a truly sad number of soft boiled egg instructions with frustratingly inconsistent results. It might sound melodramatic, but I’ve seriously tried on and off for 6 years.
This is the one recipe that I’ve used 3 times now with perfect flavor, perfect texture, and that perfect liquid egg yolk with fully cooked whites and a pealable shell. My embarrassingly long search is finally over! Hell yes!
Omg I've had the exact same trouble for so long too! I can't wait to try this out!
Yeah. It’s either intentional on some cooks to preserve the recipe or different taste preferences.
This comment saved me time ty bb
@@anitaz278 this made me laugh, because I made this comment 4 years ago and I just made these ramen eggs yesterday. I do it all the time now; I have it memorized. Her recipe is the best!
For people that are struggling, keep in mind if you live at a higher elevation you may have to slightly lengthen the cooking time. Water boils at a lower temperature at higher altitudes, so the cooking temp is lower. 1* F for every 500 ft of elevation
In the food world, there are very few things sexier than a golden runny yolk in a soft boiled egg.
Hrundi V Bakshi I just bring myself to eat it
Except maybe some birdie numnums.
blargh51 Haha! Yes! Howdy partener.
Hrundi V Bakshi How true!? How true.
Damnn
I suddenly understand why some ramen restaurants are so expensive, the labor and time it takes to make even simple ingredients is impressive
Thank you Seonkyoung!
I love boiled eggs. Hard boiled for pickling and salads, and soft boiled for everything else. Like you, I’ve found that adding the eggs to boiling water and then shocking them in ice water will always give me the egg that I am looking for. Six minutes for a soft egg, 8 for eggs that I’m going to pickle and the can in a water bath, and 9 minutes for salad and pickled eggs that don’t get canned.
For those wondering about water temperature, I have found that cooking the eggs at a good rolling boil works best for me. I don’t want it at a slow rolling boil, but not a full, hard boil either. I usually bring the water to a hard boil and add the eggs. The temperature will drop, but as long as I do not add in too many eggs at one time the temperature will be back up to where I want it very soon. If I have a lot of eggs to do, like for Easter, I make sure to do them in batches. I also add vinegar to the water as a little insurance if I mess something up (drop one instead of placing it gently, or boiled too hard), or one had a micro crack that I didn’t catch. I try not the boil an egg that is cracked, but some have tiny cracks that can’t be seen.
One of the biggest reasons that eggs crack when cooked in boiling water, as opposed to using one of the heat the water and set the pot aside methods, is the air pocket in the egg rapidly expanding and cracking the egg. I combat this with an egg piercer. I received one as part of a electric egg cooker kit, but you can find egg piercers online, or maybe in a cooking store. I pierce the eggs just before boiling still in the carton that they came in. That usually ensures that the air pocket is at the top of the egg where I pierce them. It’s kind of neet watching the air bubble out after placing the eggs in the water.
For the eggs, I almost never boil fresh eggs. Eggs that I’m planning to boil are purchased fresh, and left out on the counter for a day or two to age them before I boil them. I might put the eggs in the fridge after aging if I’m not ready to boil them yet, but I always try to use aged eggs for boiling. *NOTE: the USDA does not recommend aging store bought eggs,* but it’s what I do.
Anyway. Thank you again Seonkyoung!
Wow, thank you for all the details. I will look for an egg piercer. I too add ether vimegar or salt to stop cracked eggs from spillimg out. Both ways work for me
The MOST requested video since I published ramen recipe!! So here it is guys, give this video thumbs up!! WHOOTWHOOT~! Get there written recipe ->seonkyounglongest.com/ramen-egg
Thank you for making this video! I've always wanted a recipe for the perfect ramen egg and now I have one!
Does one start with a cold egg from fridge or a room temperature egg?
Pin it
I personally don't like eggs unless they are soft boiled and on/in Ramen, how ever I have never been able to master a perfect one. So trying this! Thank you
I have a timer when I make soft boiled eggs. I start the water boiling and set the timer for 6 minutes when I put the eggs in and moving them around in boiling water for the first 10 or 15 seconds. The timing is for large eggs only. I don't fuss around with ice cubes in water. I quickly run cold water over my eggs in pan as soon as the timer stops. While the cold water runs over eggs I poke a hole with a pin in the air pocket ends of eggs making sure pin goes through membranes too. Then I crack the eggs very gently. Those shells will slide right off and you don't even have to let your eggs cool down completely. Did this 3 different times with 2 eggs each and it worked like a charm.
Opposite for me. Don’t like eggs unless hard boiled.
I feel literally the same way except I also like egg foo young any Asian style egg I’ll eat lol
I lived in Japan for many years, married to Japanese and also became friends with some Ramen shop owners. The eggs are prepared slightly different (your way is acceptable too). If you notice Japanese ramen eggs white is much darker. They don't usually put eggs in boiling water for fear of cracking unless it is hotspring egg. Using room temperature egg place in pot and put enough water to cover 1inch above egg, turn on heat and bring to boil and let cook for 1 or 2 minutes, remove from heat and cover. depending on how runny or firm you like the yolk let sit covered for 8 - 16 minutes. Place egg in ice water to stop cooking process and peel. in sauce pot, put in your sauce ingredients, turn on low heat and stir to mix ingredients together, once you see a little steam forming put egg into pot with the sauce and increase heat to medium-high. You will want to move the pot around in little circles this will allow the egg to stir around and get equal coating and also keep the sauce from boiling over. keep moving the pot until the eggs get to a color brown that you like. Eggs that are leftover place egg and sauce in airtight container and eat within 7 days (which is not hard) we also enjoy this egg as a snack and eat it with kewpie mayo....yummm...enjoy. I love your cooking too and have helped me with finding substitute ingredients after I moved to america.
Ah, thank you! (I am half Japanese but sadly due to my tomboyishness I never ever learned how to cook, hehe. I am learning now because I have nieces and nephews to feed, plus I am engaged to a human 😂❤)
@@akaYatte You are engaged to a human?
@@pauldiamond1583 lol well, let me explain. I am and have always been a schediaphile since I was small. So I'm not attracted to people (only 2D people). But somehow I am engaged to someone now.
EDIT: wait let me further explain because that was vague 😂. I am in love with my fiance of course. But since birth I've naturally been a schediaphile (first crush Hworang from Tekken). I am also a schizophrenic and I have ptsd (and am naturally an introvert) and it can get debilitating, so I stayed to myself, and my schediaphilia suited me best since I didn't need to seek other people for affection (and I was hikikomori for over a decade as well). But my fiance reached out and is helping me to no longer be hikikomori. So we fell in love. Hopefully that's more detailed ❤
Jeremiah Hunt what the grams of the egg
Holy crap, this is wholesome these posts. my heart might melt.
Also, I tried preparing an egg like you mentioned, I'll save this comment for further thought and reflection thanks.
I think I did better at Tamagoyaki, but still muck to be desired.
Those eggs are uncomfortablely orange and I love it.
spaceLegos real eggs are that orange. The eggs you get at normal grocery store that are yellow are contaminated with hormones and other garbage that is bad for hen to make them resistant to disease and to over produce thus, bad for you as well.
@@zues2013 The bit about hormones and such may be true, but the color of an egg is determined by the color of whatever is in the chicken's diet, and doesn't always indicate healthier chickens or better eggs.
Fugiwaratofu860 not true! We have chickens and their egg yolks aren’t that orange
@@zues2013 source for this?
Means they are pasture raised and full of vitamins and enzymes. Poor quality eggs usually are more yellow
Just love it. I didn’t know that the whole process takes about one day. That’s a lot, but at the end of the day it pays off.
Congrats and keep going !!!
Does this girl have a cookbook? I feel like I need one. I've spent the last 2 hours watching cooking videos from you, keep up the good work. :)
Her bulgogi recipe is super good, that’s the first recipe I made from her.
I was just looking through your channel about a week ago for this recipe!!. I was so happy to see this pop up today. Love learning from you, and can't wait to try making these.
Made my first ramen egg in the Instantpot! 3 minutes, release pressure and put directly into the ice bath!!! Eggs peeled easily and put them in the sauce and it was absolutely amazing!!!! Always have ramen eggs available!
I am so excited to try out this recipe, I love the egg in my ramen SO MUCH and making them at home will be heaven on earth. Thank you!
I’ve tried this multiple times and it either came out runny or hard boiled. But today I did it and it came out PERFECT 🧡 if you don’t get it right the first time it’s okay, it just takes practice!
Oh my goodness! That is perfection! Can't wait to try it!
Looks so yummy! You got me craving ramen with all these recent videos! Btw, I learned if you store eggs with pointy side down, it also helps with centering the yolks. Anyway, thank you for this recipe & you are looking super cute as always! ❤️
Trisha Yearwood, American country singer married to Garth Brooks, has a cooking show and she said her mom or grandma taught her to turn the carton of eggs upside down the nite before you plan on making deviled eggs...says that also centers the yolk. Interesting huh? I will try both ways, yours and hers.
I’ve been looking for the perfect ramen egg recipe. This looks like it’s it! Can’t wait to try it
I just wanted to dress up a packaged ramen soup but didn’t know how to get that perfectly boiled egg. I did a search and this video came up. It’s great! Good visuals and excellent verbal directions. I know nothing about Japanese cooking, only that I love eating Japanese cuisine. My hubby and I retired and moved away from the San Francisco Bay Area last year where we had many excellent ethnic food restaurants and where I learned to love Japanese cuisine. But we moved to a rural area in Washington state, and there isn’t a Japanese restaurant anywhere nearby. So I am Subscribing to learn a few things about delicious Japanese cuisine. Thank you!
They look so pretty 😍 Seonkyong I admire everything you use in your kitchen as I do you and all you outfits and beautiful personality. One other thing I really like is your cutting board, was wondering where you got it. If you don’t mind? Thank you 😊
Thanks for posting this. I cooked an egg for my ramen and it was just a tad too done. Now it should turn out good.
my search has come to an end. thank you for this video.
yeah, there are other vids, but i prefer this one.
I need this for a long time ago!! Thank you so much for sharing!!
Lee Loves Food I
Same! Woot!
i love this eggs. falled in love with this kinds of eggs when we went to japan last year.
Omg this looks so goood.. you are really inspired me to cook at home more
Thanks for this recipe. Received so many compliments from my friends with the outcome of the eggs.
Addicted! Because of the foods and your personality. Keep on the good work.
Just tried your method and I nailed it. I would never boil eggs the way I used to before. Thanks for the useful tip.
I love this cooking tip!! Seonkyoung, you are so beautiful and amazing! You're so creative and authentic in you're dishes. I love all of your videos!! ❤
Found your channel today and I absolutely LOVE IT !!!! We already bought all the ingredients to make the Beef Pho and the Chicken one !!! Super excited to see more of your videos !
Thank you for giving us the trick behind these beautiful eggs! They look so nice
Thank you for all your videos! They are very soothing and entertaining and educational!
Saw one of your shows with my daughter. I wasn't too sure about you at first. That is until the end of the show where you sampled your chicken thighs and drank beer and belched. Now I love you and look forward to to trying your dishes, much success.
Where do you get eggs with such dark orange yolks? I haven't seen them that dark orange outside of Japan.
Absolutely beautiful eggs.
Thank you
EJRhees I live in the UK and get perfect deep orange even close to red yolks when buying really good quality organic eggs. The pale yellow eggs normal come from chickens that don’t see much sun and feed on natural grubs and bugs
duck eggs actually give really nice color
I dont thin thats true I have had eggs from chicken in somebody backyard and they are not orange or red
The breed of chicken can affect it, but the main cause is the food they are eating. Generally organic or better quality eggs are deeper orange than cheaper eggs.
@@Ol_wia that's not true, we have chicken in our backyard that get quality food and they roam around constantly in our yard and the egg yolk is still yellow/orange not orange/red
I made your Shoyu Ramen recipe this weekend and my attempt at a soft boiled egg was not successful. I will definitely try this, thank you!
Chashu on the simmer, eggs in the marinade and Dashi ready. Girl - you are so awesome !!!
THANK YOU FOR THIS VIDEO!!! 💗 My favorite part of the ramen is the ramen egg!
Omg yum! Been trying to boil eggs like this ever since I came back from Japan and ate the delicious soft boiled egg sandwiches from 7 eleven lol. I didn’t know they soft boiled it, I always wondered why the yolk didn’t come out bright orange. Thanks for this! Will try it again
I love these eggs they are not too runny and just look perfect and the yolk appeared jelled truly amazing
Looks Mouthwatering . Thanks for sharing . Love the colors in the bowl .
Perfect
Love this video. I had just started to make some Ramen and turned on you tube and looked what came up. Good timing.
For how long I can refrigerate this eggs? thanks for you channel, I love it. You are so funny too
Perfeggtion
Please forgive me..
No
You're eggused
NEVER FORGIVE NEVER FORGET
Good juv
Even tho it an "eggxelent" idea your still not "eggscuse" hahaha
It’s bedtime, and you’ve made me SO hungry! I can’t wait to try making these eggs. Thank you for sharing.
Thank you so much! I'm going to attempt ramen and hand-pulled noodles, and I really needed to know how to make those eggs! They look wonderful!!!
Loved the video. Short and sweet but very informative. Thank you! 🤗
Seonkyoung, I just love your videos so much! You are so cheerful and sweet and your outfits are always adorable!
We love your videos and you here in Iran 🇮🇷
Thank you! You helped me cook my favorite dishes 😋❤️
Superduper delicious Ramen eggs!🐔🍲🥗🌺Ramen noodle &eggs🍲 are my ultimate comfort food, which I make every week if not daily...
This is so good. I always come back and use your recipe. 💕😋
I made this! And im eating it right now! Its super good! Im getting so full and i only ate half! I usually eat the whole thing and im still hungry but this is wayyyyy better
Thanks it worked perfectly
I love your video! ❤️ I made twice and only the second time I made it successfully. I would like to ask about the marinating sauce, after 2 repeat usage, can I still use it to marinate further?
How long can I keep the sauce in fridge?
How many time can I marinate eggs further?
Or can I use it to cook food?
Will it produce food poison?
Thank you. ❤️
Great video, thank you! What about using a ziploc bag for the marinade process? If you squeeze out the air wouldn't this also give the eggs `full immersion'?
Hey seonkyoung i love ur recipies , i have a question regarding marinations of eggs , can i skip the Marin n alcohol? Cause i dont drink alcohol. What would be the substitute.
Try vinegar
Yessss definitely trying this. In my area we have a couple of ramen and pho restaurants and this is pretty much the only way I like eggs. Scrambled eggs make me nauseous, hard boiled eggs i can only eat the whites and throw away the over cooked/disgusting (imo) powdery "yolk", etc. I can force down over easy eggs (aka dipping eggs where I'm from), but I love when eggs aren't cooked so long that the center becomes chalk but yet also not super runny where you need toast or something to soak it up. The yolk almost becomes like this super creamy "gel" and it's amazing. I've tried other recipes including baked eggs that claim to come out like this depending on how long you cook them for but it never happens. I definitely want to try this, it sucks that the only time i can enjoy eggs is when I go to a ramen/pho shop.... I don't always want the soup, I just want an egg that doesn't make me vomit!
2:00 sauce info. Thankyou for sharing iam going to make this!
Thank you. I’m making these today.
Returning to this video to make my second batch of Ramen eggs! 🤗
I love it!! Those eggs looks great. Thanks for showing me your video
Do you start with the eggs from the refrigerator, or should they be room temp before cooking?
Naruto ramen is coming GET READY I HAVE ALL THE KNOWLEDGE NOW.
I see you be using the sharingan to copy food and not jutsu.
BELIEVE IT!
Yesss!
I absolutely love your channel! You explain everything so well and it looks fantastic and I can't wait to get cooking!!
Seonkyoung! Can you do a PORK BUN recipe?! 🤩😍🙌
watchen over a dozen ramen egg guides and this is the best one
Still early🙌🙌
Those eggs looks delicious and beautiful. Thanks for sharing...
You are adorable and this looks like a great soft boiled egg recipe! Thank you! ^^
Those eggs look perfect!! nice work, i'll have to watch some more of your videos now lol.
Wow I was just looking for a recipe for ramen eggs. You always have what I'm looking for.
I never was able to master the soft boiled egg! Can’t wait to try this. Where did you get those eggs with the dark orange yolks? They look delish.
Reminds me of Chinese tea eggs but without the marbling from keeping the shell on
is you again i watched your fried rice video ,it was good i like your asian cooking style alot ngl
You are the best ! I love your videos!
You're the best!
IM SO EXCITED!!! 🤩🤤🤤🤤 I’ve been wanting to know how to make these for too long!!
Thank you for making this video and all the others!!!! 😍‼️❤️❤️❤️❤️❤️🥰🍜🍲
You made this and the dashi recipe so easy! Thank you!
Awesome! This is my go-to recipe. Thanks!
Thank you!!! Just one question, do you have the eggs at room temperature or from the refrigerator when putting them in the boiling water? Also what size egg do you use? Thank you!!!
I want to know this too!
You are the diva of eggs! 😊
Omg yeggs
I'm running to my kitchen right now🏃♀️🏃♀️
Any tips on peeling the eggs? I’ve followed your instructions a few times and often my eggs break while I’m trying to peel them. Maybe they’re not cooked enough? Thanks! Love your videos :)
🌡refrigerated eggs or room temp when going in the boiling water? Then, how do you warm the marinated eggs back up after they've come out of the refrigerator?
They are going in a Hot bowl of soup.
Yus! Thank you for this! I've been trying to make these for the longest time but they always end up overdone
Instead of using plastic wrap try using a paper towel, if you use plastic the egg can come out with a white spot bc it isn't hitting the mixture. The paper towel will soak up the mixture and help color the top of the egg
I love yolks that are that hue, they taste quite rich, yet I'm not a fan of runny yolks so this recipe is perfect. Now if only I could find a way to make a pan-fried egg without a runny or overcooked yolk...
this looks so delicious! perfectly cooked eggs :') going to definitely try this
ready to try making this with your shoyu ramen all of my other attempts at ramen have turned out not the best. but you cant learn without failure
This was easy and yes it makes any ramen: from homemade to cup of noodles look and taste better
Those are some beautiful looking eggs.
I've always been wondering how to get the eggs that way, thanks for sharing.
New to your channel and really loving it!!
First video of yours I've seen, subscribing now.
does the marinated sauce
gets in the yolk too ?
restaurant i go to have my ramen
their eggs yolk are tasty has this soft seasoned flavor and some light light sweetness ,
what is it ?
Omg shes so adorable ❤
I love your channel and your videos - thank you so much!
Trying this now! Thanks so much for this great instruction!
Omg I love your Merch 😂😂😭
Oh man I gotta try this, they look delicious.
When the video teaching you how to cook one component of ramen is so long that I could’ve made two bowls of ramen by now.
Edit: In all seriousness, I’m going to go try this though. It looks delicious.
😂👀 well did ya?
Love Love Love Your cooking😍😍🔥🔥💖
Best tutorial ever