Bro.. how? You should have more than 5m subscribers.. your videos are amazing, full of details and great edit!
@NoRecipes3 жыл бұрын
Thanks Christopher and welcome to the channel! As for subs, I'm counting on you to spread the word 😉
@LetsWalkWMe3 жыл бұрын
@@NoRecipes 👌 i will stay in sub and watch your videos! Keep the good work
@Kingyincairns3 жыл бұрын
Really love your recipes and handy tips Marc. I lived in Japan and my wife is Japanese, so I’ve had a lot of exposure to Japanese cuisine. My wife is stuck in Japan at the moment so, without her here, I’m trying to make things for the kids that she used to make us. Was having a lot of trouble until I found your page. So grateful!
@NoRecipes3 жыл бұрын
I'm sorry to hear your family has been separated. Pre-covid I used to travel a lot for work and I've often thought about what would have happened if I'd been traveling when this all started. Hopefully things get better over the coming months and you're able to get reunited. I'm glad my videos have been helpful for you in the kitchen! Take care and be well!
@melodyyy7954 Жыл бұрын
how many times can i keep marinating the eggs in the marinade? or does the marinade go bad?
@NoRecipes Жыл бұрын
Every time you marinate eggs in it, the eggs are absorbing salt, sugar, and other flavorings from the liquid, so it will get more watery. You could add soy sauce between batches to get the salt back up, but you're probably looking at a max of 3-4 uses before all the eggs start tasting like you just soaked them soy sauce.
@hapacooks Жыл бұрын
I’ve tried different ajitsuke tamago recipes and they never quite work… until I came across yours! I think the chicken broth truly did the trick, thank you. 🎉
@NoRecipes Жыл бұрын
Hi Sara, I'm glad to hear you enjoyed it! At ramen shops, ajitsuke tamago is usually made with the braising liquid leftover from making chashu so it's tough to give it the same flavor without making the chashu, but chicken stock works as a quick hack for adding the umami.
@Nadege9493 жыл бұрын
Thank you so much Marc! I guess the hardest would be peeling the cooked eggs. I will try your method. I too have heard, the freshest the eggs, the hardest to peel.
@NoRecipes3 жыл бұрын
You're welcome! Getting the timing right for the eggs may take a few tries, but once you have the time down for your setup, you can easily produce the same results every time. These eggs were purchased the day I shot this, and I verified their freshness by breaking one open (the albumen was still cloudy and very viscous). You can also see there's no air pocket in the egg (which happens as the albumen dries out). They're still not going to peel quite as easily as an old egg that's been made using this method, but it's actually possible to peel them.
@canterburyjhiguma8387Ай бұрын
1- When eggs drop out of the chicken, they have no air inside. But as soon as the egg adapts to the room temperature - very likely to be lower than the chicken's 40degC - as it cools down, it naturally "shrinks". Well, it cannot really shrink, as the shell is hard, but the interior of the egg does shrink, and sucks air in through the shell pores, basically and mostly through the round end, where the shell is thinner and more porous. That is why you have that air chamber in the round end of an egg. As the egg ages over days and weeks, and looses moisture through the shell and more air goes in, the air chamber increases. Thus the idea of looking at floating eggs for old age eggs, as the air chamber gets large enough to float a whole egg. 2- When eggs are boiled, the egg tries to expand with the heat - the opposite now, but the shell is hard, so it pushes the air chamber against the shell and some times it just cracks with the pressure, as the air cannot be squeezed out in time. Moreover, there is hardly any water coming back in through the pores, softening the attachment of albumen and membrane. 3- By cracking the air chamber on the fat end of an egg, it's much easier for the egg to expand as the air is easily pushed out through the cracks. The whole operation is more relaxed and the shell altogether does exchange more air and water through its pores, relaxing the connection between membrane and albumen. A spritz of vinegar makes this connection even more fragile, and everything much easier to peel. I love your recipes, mate!
@NoRecipesАй бұрын
Thanks for the detailed explanation! The temperature is part of it, but there's also evaporation happening through the pores, especially if you live in a country like the US or Japan where eggs are washed to "clean" them. This process removes a protective outer membrane on the shell that normally seals the pores. This is why eggs in the US and Japan must be refrigerated whereas most countries don't refrigerate their eggs.
@canterburyjhiguma8387Ай бұрын
@@NoRecipes absolutely, but the removal of the shell outer wax layer/cuticule has no bearing on the ease and difficulty of peeling. By the way, I'm all for washing eggs. Hated the smell of cooked chicken manure when steaming eggs while I lived in Germany. :D
@michelandre22472 жыл бұрын
Still doesn't work. All my pasture raised fresh eggs fell apart.
@NoRecipes2 жыл бұрын
Sorry to hear it didn't work for you. How old were your eggs? These were pretty fresh, but they weren't just-laid so I'm not sure if the method will work for eggs that have just been laid. Also, did you try and and soak them in water longer after cracking them all around?
@milaoliveira61363 жыл бұрын
Hi Marc, I'm new to your channel and I wish I had found it way long ago! I'm living in Japan and my favorite dish is ramen so I'm craving to prepare it at home and I will start with the perfect Ajitsuke Tamagos thanks to you!
@NoRecipes3 жыл бұрын
Welcome Mila! I don't have much ramen content on KZbin yet, but I have a ton of recipes on my website: norecipes.com/ramen/
@grucha34522 жыл бұрын
the eggshell may be damaged before cooling itself for the same effect. The key is the difference in thermal expansion / contraction between the egg white and the shell. The inner egg, shrinking during cooling, has a vacuum effect that draws water between the egg white and the shell. It is recommended that you do this before cooling it, as it will reduce the chances of the egg exploding during cooking. regards
@NoRecipes2 жыл бұрын
Super interesting, I hadn't even thought about that. I'll try it out next time, though I suspect with very soft boiled eggs you'll end up with little indentations where the egg was cracked.
@voidvoidvoid72742 жыл бұрын
I love food scientific explanations, thank you so much for this !
@sonyamonyahtv3 жыл бұрын
I love the quality of the video!!! 😍
@NoRecipes3 жыл бұрын
Thanks Lisa!
@AfroJesus90013 жыл бұрын
Just made these, they taste great! Awesome recipe
@NoRecipes3 жыл бұрын
Thanks! I'm glad to hear you enjoyed them!
@vivih22363 жыл бұрын
I use an egg hole puncher sold on Amazon for under $7 which is more expensive than lightly cracking the shell by hand ;)
@NoRecipes3 жыл бұрын
Those work too!
@spencer85012 жыл бұрын
Fav Here in the Philippines, 6 min boiling, 6 minutes cold water.
@skhy77 Жыл бұрын
What kind of sake is best? Ty!
@NoRecipes Жыл бұрын
Hi! You can check out my series of videos about sake and it's use in food here: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M
@lindsey848911 ай бұрын
Your method for peeling eggs seems to be working, but it is indeed a lot of work. I steam my eggs rather than boil and I find it peels 100x easier than any alternative method.
@NoRecipes11 ай бұрын
Thanks for the suggestion, I'll give it a try!
@alexachannel94533 жыл бұрын
最高です!I think this flavored egg is the best. It would be great to have it with ramen.
@NoRecipes3 жыл бұрын
ありがとうございます!
@chilingtsui49653 жыл бұрын
Hi! I am making the eggs by your recipe. Thanks a lot for sharing. When boiling the eggs, should I cover the lid? Thanks!
@NoRecipes3 жыл бұрын
You're welcome! You can see the steps for boiling the eggs starting at 2:34. If you want a more detailed explanation of how to boil eggs, you can check out the post on my site covering this topic: norecipes.com/perfect-boiled-eggs/
@sadie1150 Жыл бұрын
I like to use salt and vinegar in my boiling water to help with the peeling 😊
@astor78 Жыл бұрын
I immediately hit suscribe once I heard Matsumoto. I love the city. I really enjoyed the video too. I look forward to more content. Sad that I came around this view so late.
@NoRecipes Жыл бұрын
😄I think that's the first time I heard that one, but I appreciate the sub! I've been Matsumoto-shi a few times and it is indeed a nice city. I generally put out a new video every week, so there's always new content😉
@fonzmendez69173 жыл бұрын
After the fridge do you add it to the cooking noodles or just throw it cold on the finished ramen ?
@NoRecipes3 жыл бұрын
At ramen shops the egg usually just goes into broth in the bowl without reheating (the broth will heat it up). But if you want to reheat it you can heat it in the pot with the broth (Before you slice them in half). Just be careful not to overdo it or they won't be soft boiled anymore.
@fonzmendez69173 жыл бұрын
@@NoRecipes thank you !
@user-wf2rs9ed9n3 жыл бұрын
I don't know if I'd find the courage to attempt this again. Usually pay $1 for add on with my udon. If this works, I'll be eternally grateful
@NoRecipes3 жыл бұрын
Hi N, what went wrong the last time you tried?
@michaelashbrook31953 жыл бұрын
youre the only one that says not to marinate it for days so the yolks dont go brown, but youre also the only one ive watched who uses chicken stock in their recipe
@NoRecipes3 жыл бұрын
Hi Michael, all of my recipes are independently developed. This one in particular is one I've worked on for over a decade, and for my tastes it's the best way to make these easily. There is an even better way, but it involves using the braising liquid from making chashu instead of the chicken stock. That involves making a whole other recipes just to make the eggs.
@ssrbgangimaribotan6thofthe123 жыл бұрын
i know it has been almost a year but i just want to tell you about the air coming out of the eggs. they are air pockets that are naturally inside the egg that came out, thats also the reason why your egg is round and not flat on one side (which will happen if you didnt crack or make a tiny hole on one side of the egg), because all fo the air came out of the eggs.
@NoRecipes3 жыл бұрын
The air pocket is relative to the age of your egg. The fresher your egg, the smaller the pocket will be. You can avoid having a flat spot by stirring the eggs for the first minute or two while they are in the water (it makes the air pocket go inside the egg.
@jielyel3 жыл бұрын
ill make one of this later... Looks really easy
@NoRecipes3 жыл бұрын
Hope you enjoy it!
@VoidloniXaarii8 ай бұрын
Omgggg, thank you for the egg tapping trick! I didn't want to get a needle
@NoRecipes8 ай бұрын
You're welcome!
@Rotorzilla3 жыл бұрын
Looks delicious 😋 I miss living in Japan. Can you help with making soupless tantanmen し汁なし担々麺
@NoRecipes3 жыл бұрын
Thanks! Hopefully these'll help you feel like you're back in Japan. Soupless tantanmen is on my list of things to do. I started experimenting a few years ago, but my recipe still isn't quite to the point I'm fully satisfied with it.
@priscilliaharjonigani37913 жыл бұрын
Can't wait to watch it 👍😆
@NoRecipes3 жыл бұрын
Thanks Priscillia!
@dezinetech10003 жыл бұрын
Wow you explained it down to a science and your kitchen so clean. I’m definitely gonna give this recipe a try thank you
@NoRecipes3 жыл бұрын
Thanks! I try to explain cooking in a way that would satisfy my desire to know "why" you have to do things a certain way. I'm glad to hear you found it helpful as well.
@joyfullness18953 жыл бұрын
I can't believe the egg trick, I just can't believe it. It's been a long time since chefs taught me new things...
@NoRecipes3 жыл бұрын
Glad to hear I could show you something new😀
@joyfullness18953 жыл бұрын
@@NoRecipes same here 😊
@xiomaraf.77703 жыл бұрын
Hi my friend 😁 thanks for sharing.
@NoRecipes3 жыл бұрын
You're welcome Xiomara!
@prototypekev13473 жыл бұрын
Might try this and then make deviled eggs out of them for Thanksgiving 🤔
@NoRecipes3 жыл бұрын
Great idea! If you're making deviled eggs, you may want to cook the eggs hardboiled as the soft center will make it hard to make a filling you can pipe.
@prototypekev13473 жыл бұрын
@@NoRecipes Yes that’s what I was thinking 🥚
@andreagoloff3445 Жыл бұрын
tapping the egg enough for water to absorb, helps separate the white from the shell. hence easy to peel!
@chnge16263 жыл бұрын
There is a very thin membrane inside shell closely sticking with shell which is semipermeable ...so when u crack the shell water or u can say moisture will infuse inside the shell which will insert pressure over the shell from inside. Let me know if u are agree or do u have other point to say
@claudiaveronicaroginska-li75873 жыл бұрын
Making it tomorrow! Thank you.
@NoRecipes3 жыл бұрын
You're welcome! I hope you enjoy it!
@snake1625b3 жыл бұрын
How would you adjust the recipe if you were to use mirin instead of sake
@NoRecipes3 жыл бұрын
Hi John, mirin is 45% sugar, so you'll want to eliminate the sugar. Be sure you're using real mirin though. The ingredients should only include rice, water, koji and alcohol. If it contains things like salt or corn syrup it's fake mirin and you'd be better of using sake with sugar.
@snake1625b3 жыл бұрын
@@NoRecipes wow I checked the label and mine contains salt, the brand is wan ja Shan. I guess mine is fake 😧. I don't have sake though so maybe I'll just use sugar, soy sauce and water
@NoRecipes3 жыл бұрын
@@snake1625b That's a Taiwanese brand and unfortunately it is not real mirin. Finding real mirin outside of Japan is very difficult, which is why I usually recommend using sake and sugar. It won't taste quite the same, but for these eggs, you could substitute additional chicken stock for the sake.
@Yeshua9642 жыл бұрын
Hello. Can I use SOJU instead of Sake? Will appreciate your response, thanks
@NoRecipes2 жыл бұрын
Soju and sake are not the same thing. Sake is brewed and Soju is distilled (it's like the difference between beer and vodka). Because of the different processes used to make them, they have a significantly different flavor profile, and more importantly Soju does not contain the umami boosting amino acids that sake does which is the whole reason for adding it. You can learn more about sake and why it's used in food here: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M
@Qjohn12399003 жыл бұрын
nice egg
@NoRecipes3 жыл бұрын
Thanks!
@woodsseirading9673 жыл бұрын
Amazing ;)
@NoRecipes3 жыл бұрын
Thank you!
@aw32862 жыл бұрын
My mom cracks the eggs after taking them out of the boiling water, then puts it in ice water until it cools. That's how she gets the egg shell off easily.
@NoRecipes2 жыл бұрын
These eggs are very soft boiled so if you crack them while they're still hot, the egg white will crack with the shell.
@veronicacastaneda68573 жыл бұрын
Hi. If using white dry wine in place for sake what ration should I use?
@NoRecipes3 жыл бұрын
Hi Veronica, I don’t recommend using white wine instead of sake. Grapes are low in amino acids, which is a big reason for adding sake to the marinade. Wine is also much more acidic than sake, which will make the eggs sour. You can learn more about why sake is used in Japanese cuisine here kzbin.info/www/bejne/eWPTZ4CEaaqJm6M
@ronamaeregalado23153 жыл бұрын
I'm gonna try this to my noodles. i love soft boiled eggs but i cannot get it right.
@NoRecipes3 жыл бұрын
Good luck Rona! If you have troubles let me know what went wrong, I'm always happy to help trouble shoot.
@naamisnaam3 жыл бұрын
But what brand eggs are these? Look at that gorgeous yolk!
@NoRecipes3 жыл бұрын
Hi Angeline, they're from a local farm, so unless you live about 40 minutes west of Tokyo you won't find them. If you're in the US, there's a brand called Jidori Eggs that has a similar color. Eggland's Best also has a relatively darker yolk compared to most American brands.
@aurorarosacia65343 жыл бұрын
Hi Chef Marc, is there any good substitute for sake? I would like to try this cos I love eggs❤️
@NoRecipes3 жыл бұрын
HI Aurora I've covered this in my response to other comments, and you can also click through on the link in the description to read a much more detailed explanation of the ingredients. I'm always happy to answer questions that haven't already been answered, but please check the blog and read through the comments to see if it hasn't already been asked.
@aurorarosacia65343 жыл бұрын
@@NoRecipes Ok, will do that Chef Marc. Thank you😍
@TheBobmarley33 жыл бұрын
would veggie stock be as effective as making a shiitake mushroom stock?
@NoRecipes3 жыл бұрын
The purpose of the chicken stock is to get the flavor closer to ramen eggs that have been made using the braising liquid from chashu (braised pork). Vegetable stock with give you glutamate, but it doesn't contain Inosine Monophosphate (IMP), which has a synergistic effect with the glutamate in the soy sauce, and sake. If you want to make this vegetarian, I'd recommend soaking dried shiitake or porcini mushrooms in water and using the soaking liquid as your broth substitute as these particular mushrooms contain a lot of GMP (a similar compound to IMP). This will give you the boost in umami, along with a meaty flavor.
@TheBobmarley33 жыл бұрын
@@NoRecipes thank you for the quick reply, loving your videos
@rayinaryanti30363 жыл бұрын
Because i am moeslem i can't use sake...can i use another ingredients to replace sake???
@NoRecipes3 жыл бұрын
Hi Rayin, soy sauce and sake both contains alcohol as a natural byproduct of fermentation, but this burns off as you cook it (alcohol has a lower boiling point than water). The sake is added for flavor and for the glutamates adds to the marinade (which gives it the taste of umami). It won't give the flavor of sake, but you can get the glutamates by adding MSG.
@rayinaryanti30363 жыл бұрын
@@NoRecipes ahhhh thank you so muchhh for make it easier to me....i will try to make it by the way God bless you and stay healthy
@iannebv60913 жыл бұрын
im gonna keep sharing your channel ☺️
@NoRecipes3 жыл бұрын
Awesome, thanks!
@duboxph74943 жыл бұрын
Hello. For the marinate sauce, I used 1/2 cup Japanese soy sauce and 1/2 cup mirin and also added 1/2 cup water with msg. It tasted incredible. For how many days can I store the used marinate sauce in the fridge and reuse it again for my next batch? How many times can I reuse it if ever? Thanks in advance :)
@NoRecipes3 жыл бұрын
It sounds like you have significantly more soy sauce in your marinade than mine, so it should last for a fair amount of time due to the extra salt. Each time you use it some of the salt will end up in the eggs, so the liquid will get thinner and eventually you'll need to make it again. Using my recipe you should be able to get 3 soaks out of it. Yours has more salt so it will probably work for more.
@duboxph74943 жыл бұрын
@@NoRecipes thank you for the information. How long is the shelf life of my marinate sauce before it expires? Do I need to store it in an airtight container before placing it in the fridge? :)
@NoRecipes3 жыл бұрын
@@duboxph7494 There are so many factors that can effect shelf life(temperature of your fridge, cross contamination, type of container, etc) it's impossible for me to predict how long it will last for you. If it starts smelling bad, molding etc, that's probably a good sign to throw it out.
@duboxph74943 жыл бұрын
@@NoRecipes noted on this thanks for the help! 😊🙏
@greenevalencia18793 жыл бұрын
What can i use as a replacement for sake?
@NoRecipes3 жыл бұрын
Hi Greene there is no perfect alternative for sake. It has a unique flavor and high concentration of umami producing amino acids, you can watch this video for more info: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M
@christinadejesus3 жыл бұрын
Thanks for sharing this information!
@NoRecipes3 жыл бұрын
You're welcome!
@yollyflores89723 жыл бұрын
White eggs is it ok for that mixture?
@NoRecipes3 жыл бұрын
By white eggs, do you mean eggs with white shells? If so that will be fine as there is no difference between brown and white eggs besides the color of the shell.
@glowingmountain12733 жыл бұрын
This video should have more visits! looved the result
@NoRecipes3 жыл бұрын
Thanks Lourdes! My videos may not go viral like some, but I want to make videos that are helpful to a lot of people over the long-run😉
@jean-simonlemieux57683 жыл бұрын
tank you
@NoRecipes3 жыл бұрын
You're welcome!
@sophiacadiz80163 жыл бұрын
Please make a chashu recipe too
@NoRecipes3 жыл бұрын
I have a few recipes for Chashu on my website: norecipes.com/?s=chashu haven't done a video yet. Will add that to the list.
@cern5913 жыл бұрын
You feel agressive.
@NoRecipes3 жыл бұрын
😆
@LewdGeek3 жыл бұрын
No you should have said to put the eggs for 7 minutes when the water is boiling, it's really much more simple for a video and save you some time and problem. And another way to save time is to put the eggs in cold water with ice for 5 minutes after taking them out of the hot water.
@NoRecipes3 жыл бұрын
There are 3 problems with boiling eggs that way 1) If you drop cold eggs from the fridge into boiling water, they will burst open (so you need to let them sit at room temperature for ~30 minutes) 2) You definitely cannot use the cracking method to make them easier to peel as it exacerbates problem #1 3) I think you are suggesting that people continue boiling the eggs for 7 minutes. This method of cooking results in a temperature gradient that causes the center of the yolk to turn out runny while the outside of the yolk is fully cooked. By turning off the heat and letting them slowly cook, you end up with less of a gradient and the center ends up jammy almost from edge to edge. As for the ice water bath, that is a faster way to cool them down, however ice costs a few dollars for a small bag here, so it's a waste of money.
@genmb77693 жыл бұрын
@@NoRecipes Thank you for the explanations on why that method wouldn't work. I'm really enjoying your channel and appreciate your feedback to the comments :)
@beegee1856 Жыл бұрын
You NEVER put eggs into boiling water you always start with them in cook water and bring to boil. Not everyone has ice maker or ice trays so cool water is perfectly fine. It’s not about being simple it’s about doing it the right way
@LewdGeek Жыл бұрын
@@beegee1856 and I see you dont so...
@astor78 Жыл бұрын
Honestly, I have seen eggs successfully cooked putting them in after boiling water. I think this method however, is very precise and guarantees that perfect yolk texture and easy to peel eggs. You can also add vinegar to the boiling water and the shells become easy to peel you don’t want to add too much though it can pickle the egg. It does ever so slightly change the flavor and not in a bad way. Curious to try that method and then marinate the cooked eggs. Anyways, I love eggs it is the most versatile culinary ingredient. I don’t think I can eliminate that from my diet ever.😂