A little explanation concerning the science in boiled eggs :) The salt and vinegar in boiling water when cooking eggs doesn't actually help the egg shells break easier, instead it helps prevent the egg white from seeping out if the egg is cracked, this is because acids (like the vinegar) will help lower the temperature needed for coagulation in the egg white and alkalis (like salt) help induce the gelling of the egg white. Technically the vinegar could help make the egg shell more fragile as it would react with the calcium carbonate in the shell turning it into carbon dioxide, though this happens over long periods of time with a strong vinegar that isn't diluted with water. This is what happens in the rubber egg science experiment btw. Pricking the egg is meant to allow for 2 things, first to remove the air bubble in the egg (as shown in the video at 6:05) to allow for a smooth bottom and therefore slightly more even cooking (but I believe this is mostly just for aesthetics) and second, a way to help the membrane of the egg separate from the egg to make peeling the egg a bit easier. The membrane separates from the egg because water and steam can get inbetween the white and the egg membrane and/or shell Finally the cold water stops the egg from cooking anymore, this is to help you get the perfect jammy or liquid yolks without either, a ring of hardboiled egg yolk or a raw egg white around the yolk. I read somewhere that if you crack the egg, through rolling on the counter, then putting them in the cold water will help make the egg easier to peel as water can get inbetween the white, the membrane and the shell separating them. Hope this answered any of your questions

The cold water stops the eggs from cooking further. My mom swears by salting the water while the eggs are cooking to help the shell break off easier.

Hey deviled egg addict here. To help peel your eggs better use OLD eggs. The older the better and we've NEVER had any luck with farm fresh eggs peeling right no matter the age. Ice bath your eggs after they are done boiling then peel under running water. Don't bother with the vinegar it's honestly completely unneeded. My family has also never really bothered with pricking the egg bottoms but it would do the same as a double boiled Chinese tea egg in releasing the membrane from the egg due to allowing the water to enter the shell. Hope these tips help you in your egg boiling. I'm going to defiantly try this recipe out.

they taste better when they’ve been marinating for 36-48hrs versus 24hrs. might need to give them a stir or rotate them to make sure they’re marinated all over depending on the container you’re using and how much liquid is in it. they’re delicious as is, with rice and some sesame oil or perilla oil on top, etc.

I love quail eggs done this way because you can just pop them in your mouth.

Eggcelent video! For those that this may pertain to, if soy sauce is a bit expensive to use at this amount, I saw a Japanese food content creator (forgot her name) put it in a ziplock bag and then suck the air out so the eggs all are marinated relatively evenly but at a fraction of the liquids needed! I do this since I tend to notice in about 3-4 uses my soy sauce bottle is completely empty.

Looks great ☺️ When cooling the eggs, crack the shell as you put it in the cold water. The cold water will cause the egg to shrink and the water will get in between the egg and the shell helping it to peel easily.

Pricking the bottom allows the air trapped in the eggs to escape, giving you an egg shaped egg, rather than having a large divot in the bottom from the trapped air. It also reduces the greening of the yolk you can get from that air. So perfectly egg shaped eggs with bright yellow yokes.

You’re such a human, I love it. Most food or recipe stuffs are so showy and professional, you’re just talking to us like you’re walking a friend through it. Love it

For perfect soft boiled eggs drop them into already boiling water, cook 7 minutes, remove and put in bowl of ice and water. Made them last night for my ramen and they were still perfect soft boiled after sitting in the hot ramen for a few minutes. Peel them in the ice water as the water helps separate the shell and rinse smaller shell bits.

I made this once as a side for dinner. Now I'm making this once a week because my family can't get enough of these eggs.

The fresher the eggs are, the more difficult they will be to peel. It's always best to use older eggs for hard boiling because air gets into the eggs, creating an air pocket, which makes peeling much easier.

you're supposed to use ice water if you want to "shock" the eggs. It causes the cooked egg inside to rapidly contract, loosening the inner membrane a little bit, and stops the cooking process. It does make it a little easier to peel. You can also put a paper towel on top of your eggs to coat the top of the eggs with the sauce as it marinates.

There's a science/food culture teacher from Norway who made a cookbook together with some finnish researchers, who did a lot of experiments one eggs, and came to the conclusion that there's no real merit to prodding the bottom of the egg. Iirc, it boiled down to the shell is porous enough for a chicken fetus to get oxygen (pun partially intended), and there's the layer of film that's on the inside of the shell. Water shouldn't penetrate that film, so it won't help loosening the egg from the "egg skin" either. The book was called "A Pinch of Culinary Science", and had some other entertaining experiments and kitchen myths in it

You should always peel from the polar ends - that is where the air pockets are!!

My husband adds radish, jalapeños & garlic to his, it is soooo good mashed on top of buttered rice 🎉

The cold water is to stop the eggs from cooking any further. You need to have the water boiling before you drop the eggs in, that shocks the membrane away from the white of the egg making it easier to peel. Peeling them under running water also helps them peel easier.

This sauce is the basic one I make for any Asian dish I make where a dipping sauce is called for. Sometimes I add finely minced ginger and some sesame seed oil. It's truly like a drug :)

I tried this recipe, and the sugar overpowered the other ingredients IMO. Definitely inspired me to try alterations. Thank you! :)

Adding a teaspoon of baking soda to your water helps your eggs peel easier. I also like using a pressure cooker like an instant pot to boil eggs. It works even better than baking soda to help your eggs peel easier. Thank you for the recipe. I'm going to try this. Have a nice day.

then we're going to add just a pinch of 100% Columbian grade..... "sugar"

In the Spring, I always end up making a few batches of pickled eggs Using a combination of pickling spices, garlic, vinegar, sugar, and salt. I think you'd like them.

Pricking the egg allows water to enter and seperate the white from the egg membrane that is attached to the shell. I've done it multiple times and it works but you need a relatively sharp needle so the shell doesn't crack too much.

It looks soooo good, thank you! For how much can you store it in the fridge? Can it be canned?

Sounds delicious! Definitely making these soon.

First video of yours that I've watched, instant subscribe. Love how the dog barks, and everything stops. Great video!!

If you want eggs that peel easily, put them in boiling water directly, then into cold water after cooking.

Best way to peel eggs, for future reference, is defo with a teaspoon. Crack the whole egg (after its been cooked ofc) and then start at the top, sticking the teaspoon between the egg and the shell and helter-sceltering down. comes off perfectly every time in one go

I just tried this after seeing this vid. I love eggs and these things are FANTASTIC. This is my new go to protein snack. I can’t believe how much flavor these have! Major thanks for introducing me to this recipe!

Information which I've noticed almost ALL cooks making videos on social media leave out EVERY SINGLE TIME are two critically important pieces of information for their viewers (who all aspire to make their delicious recipes too): 1. How long can you keep leftovers in the fridge? 2. Can you freeze certain things? I'm unsure why cooks never think to tell us. Helen at Modern Pepper is EXCELLENT for giving advice on the approximate lifespan of her dishes, freezing suitability etc. I'd never have made jujube tea paste if I hadn't known I could freeze the whole tub; I could never use up a fridge-dwelling tub of fresh paste in a week but in the freezer, well now we're talking. I cook much more when I understand the science and get loads of pro tips. Genuine game changers. Thanks for reading and perhaps considering.

Got to try this .. Thanks ! :)

Thanks for the video, that looks very tasty!

There is an air pocket on the bottom of the egg. Poking a small hole on the bottom of the egg before cooking allows for water circulation between said egg and it’s shell. When you place the eggs in the bowl. You stir the eggs gently in the boiling water for one minute. Pull eggs out after the 6 minute cook and place them in your ice bath and continue to stir for another minute. Then let rest until the eggs come to temperature. This circulation created when stirring is what allows the shells to peel off smoothly while also creating a more centered egg yolk during the cooking process.

You’re a natural at making videos. Good job you have perfect presence.

Yum! I'm trying these tomorrow!

Pricking the bottom pops the membrane in the egg & breaks the vacuum seal inside. It can help when peeling them later if your eggs are particularly fresh so you don't lose a bunch of the white stuck to the inside of the shell/membrane. And putting them in cold water stops the cooking process. They're so hot they'll keep right on cooking past the stage you want them even out of the water.

“tastes addictive” ~ perfect.

In my experience pricking the eggs allows me to easily peel the egg, i.e., helps the whites to separate from the shell easily and also more importantly prevents the eggs from cracking in the hot water and spilling out which happens with me sometimes when I don't prick them. I also do one other thing to help with the peeling. I always peel my eggs under water or under a running faucet.

Always run your eggs under cold water while peeling. The water pressure alone gets in between the shell and the egg and helps to peel it for you but the temperature of the water also helps separate the two

I love eggs!! Btw like the light hearted take! Keep on sharing, much love from Singapore ❤️

A spoon really helps with peeling. My husband loves deviled eggs and the spoon trick really made a big difference in ease and speed of prep.

It's pricking a hole in the bottom that makes them peel easier and also stood them bursting while cooking

This is the 3rd one of your recipes I have made (2 rein tictok and this one). 3 for 3 excellent.

They look delicious. Im gonna try to make them. Thanks for sharing 😁👍

Ooooh this looks and sounds amazing!!!! Making some today so I can enjoy tomorrow ❤ Thank you so much for sharing!!! *New Subscriber*

You can get exact cooking times for cold med hard boiled egg if your water is at a rolling boil before you put the eggs in. leave the eggs out of the fridge until room temp to prevent the shell from cracking when you put the egg in the water. cold water bath keeps the egg from continuuing to cook from its own internal temp. crack the shell of each as you put it in the cold water. while its cooling in the bath, the water will get in-between the shell and the membrane/egg. when cooled, roll the egg between palm and hard surface to break in a full circle. shell should come off with a couple gentle flicks of the thumb

Great idea,loved the video,and I have 6 eggs to use! Thank you!!😊

Nice video,keep up the good work!

Could i make this with the egg yolk being completely cooked? I don’t like soft yolk. It looks really good, also does the pepper make it really spicy, or just a little spicy like pepper jelly? Thanks ☺️

Awesome! Loves ma eggs! Can't wait to make them. Thanks for the recipe. My mouth was watering watching you enjoy them. Good video.

Looks great man, I'll have to try them!

"I can't be bothered to do that." Well, said, Johnny, well said.

Just tried them, Delicious! I forgot and they marinated for two days. Thanks for the recipe!!

I cannot wait until the morning to try it.

I have developed my own technique for shelling soft eggs safely. I take a teaspoon, and push it under the shell, then I use the spoon to pull the shell away. Since the spoon is about the same roundness as the egg, it allows you to separate the shell from the egg without damaging the egg.

Pricking the more rounded end of the egg lets the air out, which prevents breakage from pressure and removes the depression for a more rounded end. It also let’s water in, making the membrane and shell easier to peel from the egg.

One issue when I crack the egg in the center and roll it is I cut it in half like he did with his first egg. I guess I apply to much pressure to get it to crinkle. I find it safer to smash the bottom or crack the bottom and peel there. I don’t split in half that way.

Was the time you gave for boiling the eggs from cold water or starting after water is boiling?

I made them and topped my tonkatsu with them. Absolutely delicious. One question how long are they good for in the fridge? Mine are in a jar with a lid.

Never put your eggs into cold water. Always bring the water to a boil first otherwise the shell will stick. And the is what happed to you, i could see you were having a hard time peeling that egg and this is the reason. if you bring the water to a rolling boil first the shell will just slide right off with ease when it's time to peel.

Made a batch of this yesterday and excited to try it tomorrow!

Thanks for the recipe

Baking soda helps to separate the shell from the egg inside. Not 100% all the time but it does help especially with freshly laid eggs you will eat.

Immersing boiled eggs into cold water immediately after cooking, prevents the outside of the yolks from turning grey. It’s easier to shell the eggs by smacking them all over with the back of a teaspoon until all of the shell is has cracks in it. The Chinese do this with a different combination of spices including star anise and soy sauce. Yum!

So basically on the bottom of the egg is an air pocket between the membrane and the shell, it's used to help the chick hatch. But also salt can pass through that membrane

You need to tap the end with a spoon to hear the membrane crack before boiling. Then it will peel easily.

I found a very addicting way to make boiled style eggs the easy way by just baking them in cupcake tins. It turns the shell brittle for a very simple peel with them coming out smooth more often. I forget the temps and time but I stopped boiling when I discovered this. Also roll your eggs back and forth to center the yolk before cooking.

Those eggs look delicious! I have to try that. When I marinate eggs, I'll cover them with a paper towel. It'll absorb the liquid and help the tops that aren't submerged get some coverage.

So when you cook and cool your egg, if you place into already boiling water the shell wont stick because of the heat difference basically shocking the egg off. The cooling in ice water does almost the same but at a slightly lesser extent.

To help peel the eggs place them individually in small bowls containing cold water enough to cover the boiled egg and wait about a minute and a half, then throw away the excess water leaving about 2 in and shake the bowl, it will come off imediately if you waited long enough for it to cool. It's the best trick I've learned in my country. Cheers!

After removing your eggs from the cold water. Put them in a sealed container with 1-2 oz of water. Shake gently. This breaks the shell and with the water will remove the shells for you. Rinse gently and consume.

One thing that would make the peeling MUCH easier is to steam the eggs rather than boil them. The ultra-hot steam hitting the eggshell causes the membrane inside between the egg and shell to stick to the shell, rather than the egg. This membrane is what usually binds to both the shell and the egg white and makes the egg hard to peel. It also takes a fraction of the time to cook the egg. I have been doing this for years and in that time I have rarely had a hard-to-peel egg. Pro-tip: when making things where I need to cook cut-up potato, like potato salad, I steam that as well - it takes a fraction of the time, the potatoes cook perfectly and are rarely mushy.

I started to make these about 2 years ago when I got hooked on making homemade ramen. I am not Asian I am white af, but everyone kept saying to use ajitama but I liked the recipe for Mayak better so that's what I use. However, I stopped making ramen because it was so high in sodium and just make the mayak now and use Mrs. Taste Shoyu for the soy sauce part of the recipe and they are so damn good. My mom who doesn't even love eggs and never had mayak just SMELLED the "marinade" and wanted to try it haha and she did and said they were really good. Anyway this is one of those super simple (cheap) and good recipes I think everyone should try at least once!

I make large quantities of deviled eggs (3 doz) at a time, so I’ve learned how to get easy peel, attractive hard cooked eggs. I use an egg cooker (under $20 online). It steams the eggs rather than boil them, and for some reason this works better. This only cooks 6-7 eggs at a time, making a couple hours total, but you don’t have to babysit them. An alarm tells me when they’re done. After they’ve steamed and cooled, I store them overnight in the fridge. The peel them, roll them gently on the counter to make many fractures in the shell. Then under running water, feel the ends to locate the softer end with the air hole. Begin peeling gently under the water. To pull the shell away from the egg, slide in a teaspoons and tease them apart. Go slowly, and the shell will separate and pull away. Ta da! Perfect eggs.

When you opened the dish straight from the fridge, the eggs floating in the liquid looked like a lovely designer fabric. That’s what I love about Asian cooking. It’s a delight and beauty for your eyes as much as for your stomach. Now this may seem odd. I’m allergic, or highly reactive, to egg yolk. I also keep 4 beautiful & productive chooks ( Tippy, Tappy, Hetty & Betty) so we get 4 eggs a day. Sometimes a little Fart Egg. They are still sub One Year. I’m going to use this recipe as everyone else here loves eggs and Asian food - double win. 🙏 Thank you xxxx

It's the membrane still adhering to the shell that ends in losing egg white while peeling

You're a real Chad for reversing the "ok Google" bit. I don't even say "Chad" very often, nor do I use Google's voice activation, but I appreciate how thoughtful you are to your -subscribe- -aubergine- audience! Also I'mma subscribe. Also I'mma do something with eggplant for some reason? 🤔 That was weird…

That looks so good

Cook eggs in a pot with a lot of salt. Bring to a boil and then cover and turn the heat off. Let it sit for 13mins for hard boiled and around 7 for soft boiled. Put into cold water and they separate very easily.

No matter how I boil my eggs, I struggle with peeling - saw on TikTok that you can just pop one in a mug or jar and gently shake to loosen most of the shell, and basically slides right off! Works every time

How long can you leave them in the soysauce marinade for?

I like to eat them over white rice for lunch with a little bit of the sauce on top. It’s healthy and easy to make

Hello, if i cant consume sugar for health reasons, what is a suitable replacement ?

So this is Japanese Ramen stype eggs and the eggs are overcooked. They should be almost fully running and the curing mixture causes the yolk to turn to a gel instead of a runny liquid, especially when heated up in a hot bowl of ramen.

Can you use the same batch of marinade for a new batch of eggs?

Johnny I'm a fan. That eggs looks so good.

some people recommend baking soda like 1/2 - 1 tsp of it to help peel eggs better.

Tap the bottom of the egg a couple of times (not the pointy end the rounder end) just to crack the shell before putting in cold water then bring to boil.... a small amount of the water gets between the shell and egg yolk and the shell slips right off. You are welcome.

You're supposed to peel the eggs in water or in running water. When you crack the eggs the water seeps in, loosening the shell from the egg.

is the 6.5 mins counted after the water boils or before you start the fire?

I love these! So simple and delicious, great as is, or me and my son love then with ramen. How long would you say they last tho? I get scared to make more than 4 at a time 😬😅

Kenji did a video on why you should alwayas start from hot water, it is the actual secret to easy peeling eggs, and its more consistent as a recipe.

I’ve never had an egg like this but they honestly look delicious 😋

What is the name of the cutting board that you are using?

Thanks for this! Guna try tomorrow Light bang sound when slicing means knife needs sharpening 😉

Can you reuse the sauce and keep adding eggs to it ? And if so how many times before goes funky ?.

Thank you for not setting a timer on my phone

this is the same recipe i use when making asian pickled eggs . but i like to use maple syrup, chilli flakes, sesame seeds and fresh ginger . very delicious over rice ❤

Could you keep using the soy marinade for a few batches of eggs?

I will be trying this recipe 🎉🎉🎉