Japanese Food How to Make Nitamago Ramen Eggs 半熟味付け玉子 煮卵 の作り方

[@SpainonaFork]

You have such great technique, its always a real pleasure to watch you cook Richard, this Japanese eggs look amazing

[@elizabethdickens5110]

Thank you very much this video was very helpful

[@baconbandit6731]

I really like the baggie hanging from the door idea. Every trick learned makes you better.

[@cookwithmanisha]

woww awesome.. looks really great👍thanks for sharing sir😊😊😊

[@RichardBlaine]

Thank you Manisha I am glad you like!

[@lucacadianalbert]

I need to try this

[@RichardBlaine]

I think you would like it very much!

[@EZGlutenFree]

These look wonderful. I have to try this real soon.

[@RichardBlaine]

I think you will enjoy them! :)

[@TyrionDies]

I Love how start the video by giving us four different names, perfectly demonstrating your knowledge and respect for the Japanese recipe . . . and then you go on and give your personal take on the tare (no seaweed or bonito, but with the addition of ginger garlic and pepper). That being said, i personally make my tare with soy sauce, Worcestershire sauce, garlic and onion powder (and a bit of mirin)...I suggest you try the Worcestershire sauce if you get the chance.

[@RichardBlaine]

I did try it your way about 3 days ago and it was delicious! Thank you for the tip! I will use both in the future! Thanks for watching and cheers!

[@SpoonForkHeart]

I love it!

[@RichardBlaine]

Somehow I knew you would Siri! Thanks for watching! Cheers!

[@shutupack5389]

another amazing upload, you're always so humble while being so knowledgeable. hope you're doing well richard

[@RichardBlaine]

I appreciate you taking the time to stop by and check this out Light and the really nice comment! Yes! I am fine and I hope you are doing well also! Cheers!

[@Physhi]

Made this just the other day because I -hate- plain boiled eggs and these pickled eggs are terrific!

[@RichardBlaine]

I am glad you made this recipe to see just how tasty these eggs really are! I appreciate you taking the time to watch and make them Phy! Thanks! Cheers!

[@Physhi]

I made a salad for my mother without telling her what I did to the eggs because she's squeamish(you know the type) about food and she raved about the eggs, then I revealed the secret and she was "omg but it's too good!" which means she overcame the fear of strange egg preps because it was delicious.

[@RichardBlaine]

Phy I am so glad that you took the time to make the eggs and I am really glad that you and your family enjoyed them! I appreciate you taking the time! Cheers!

[@cricket516]

I've never seen this done before. Looks good and was fun to watch

[@RichardBlaine]

They are soooooo tasty! Thanks for checking it out!

[@dirk4926]

Hey, Chef, these look good, and so easy to make, I think I'll give it a try. Really helpful Pro-Tip, on hanging the bag on the fridge door shelf too!

[@gardini100]

thanks for sharing ..this is a real cool recipe .they just looks fantastic to ..gone impress my wife with those :)

[@Chosenorc]

Amazing! And so easy to make!!

[@RichardBlaine]

They really are so easy and delicious! Thanks for watching! Cheers!

[@AussieAngeS]

Wow this is interesting Richard I've never heard of this before. I bet they taste delicious

[@RichardBlaine]

They are the yummiest eggs I have ever made! Thanks for checking this out Angie! Cheers!

[@LauricesKitchen2010]

I have to admit I've never made soft cooked eggs before. Not sure why since we all love eggs over easy. I loved your refrigerator egg hanging contraption. It looks like something I'd do. 😁 I'm certainly making these, both because I love eggs and ramen, and because they are so simple!! I loved the color of the pickled eggs too!

[@RichardBlaine]

I am glad you like Laurice! These really are the most tasty soft boiled or even hard boiled eggs you will ever eat! Thanks for watching!

[@Linda-pi2bs]

Amazing! if it is done without mirin, will the egg still have this brown color at the end? Otherwise what can we put instead of mirin? Does it work with vinegar?

[@Bloomsberrybubble]

did the alcohol on the tare affect the eggs taste ? since you didn't boil the sauce first...

[@RichardBlaine]

No! It is just a matter of preference!

[@Bloomsberrybubble]

I just made it your way, with garlic paste. Turn out great, a bit on salty side for me. Very good compliment with Indonesian chicken porridge since ramen very rare here... hehehe.

[@RichardBlaine]

Bloomsberrybubble Copy that! All good!

[@TheRabbit1971]

Oh my... That looks good. Have you a mild recipe for Tonkatsu?

[@RichardBlaine]

Stay tuned it is on the list of recipes to do so please stay tuned! Cheers!

[@Rehdman6444]

Richard Blaine : You and Humphrey Bogart have something in common. "Richard Blaine" was the name of the character played by Bogart in the movie Casablanca. Thank you for your interesting video. I am always looking for pickled egg recipes so, I'll be trying these eggs in the near future.

[@jvtinaru]

can I use container and leave plastic?

[@bbking7942]

you did a video on sharpening a cleaver and you used diamond plates i would like to know where to get those : D

[@RichardBlaine]

There are links to them on my description boxes! Cheers!

[@test18258]

Ill definitely have to try this at some point. Also whats the point of poking the holes in the eggs? Does it make them boil better or something?

[@RichardBlaine]

The hole allows the water to get in between the membrane of the shell and the white of the egg so that they peel easier! Thanks for watching! Cheers!

[@test18258]

***** Thanks for that ill have to try it next time I hard boil eggs. I tried the recipe and the eggs were great!

[@RichardBlaine]

test18258 Glad you like it!

[@rose27980]

I am making these now. what can you use 'noilly prat vermouth' as a substitute for Mirin or Sake?

[@RichardBlaine]

Any of the above will work just fine!

[@HrafnNordhri]

would it be appropriate/good to add wasabi to the sauce?

[@Monkaisubi]

Hrafn Nordhri it can just come down to personal taste. So why not.

[@marie42ify]

They look wonderful Richard. Surely a dish to try. Thank you :)

[@RichardBlaine]

You are MORE than welcome Marie! Thanks for watching! How have you been?

[@catmeifyoucan4649]

5:51 farts right after talking about the eggs "farting"

[@baconbandit6731]

YES!!! He definitely farted!

[@kendavis7248]

Bingo!

[@melonsoda123]

I knew about putting soy sauce and mirin, but I hadn't thought of the other ingredients :-) These eggs complement all types of ramen, but indispensable in tonkotsu ramen :-)

[@RichardBlaine]

You got that right! The saltiness and the savory of the garlic and ginger is excellent in tonkatsu or even chasu!

[@spraynpray]

Richard, do you hard boil eggs with the same hole-poke method? I've never heard of it. I lose my mind peeling hard boiled eggs. It's more difficult than calculus. That membrane under the shell puts up such a fight!

[@RichardBlaine]

Yes I do unless I am doing steamed hard boiled eggs in which I will be doing a video on that as well in the new year!

[@laalzeboo]

try peeling with a spoon, especially if the eggs are really delicate.

[@RichardBlaine]

laalzeboo Copy!

[@spraynpray]

That wouldn't help. I end up peeling the shell off for 15-20 minutes per egg and still having that leathery membrane that is gross. My issue is that stuff not coming off with the shell. If it does, it peels in seconds.

[@Bloomsberrybubble]

spraynpray try cool-shock it right after you boil the egg, just dumb the egg on icy cold water right after boiling. Mine was medium with custardy yolk, it peels off easily. I didnt poke the eggs though.

[@gardini100]

you have a great channel mr ..but it would be great if you did a little taste sample of the food you make .and describe the taste and texture at the end ..as a little bonus :D

[@priceandpride]

The outer color looks great but the egg is overcooked

[@KowboyUSA]

Used to eat pickled eggs while hitting the saloons. Do they even have saloons anymore? *Clever use of the office clip.

[@RichardBlaine]

I used to live in Alabama and I can assure you that there are many bars and saloons where when you walk in the door you can find a big jug of pickled eggs! Oh Yeah! Thanks for checking this recipe out John! Cheers!

[@landongeorge5257]

Leaving the fridge open that long gave me anxiety lol. Great recipe and honest video though!

[@kwstikas82]

ooh, Richard, these eggs look scary! So unusual! One quick question: why did you pierce them at the bottom? for easier peeling? and one idea: would you walk us through your fridge?!?!?! Average day's contents, no special preparations!

[@RichardBlaine]

They look scary but man they are yummy! Yes! The whole is to allow water to flow into the egg between the membrane and the egg white to make it easier to peel. Now I have already done a video about the contents of my fridge and pantries and nothing has really changed. Here is the link: kzbin.info/www/bejne/gHireH-MlKuFfLM

[@kwstikas82]

wow, I do not remember this video! how did i miss that? thanks for sharing!

[@RichardBlaine]

kwstikas82 Anytime! Hope you like this one it has some hidden things in it! :)

[@L0STH1K3R]

These look amazing! It is a shame about eggs this Era :-( I like my eggs on the runny side, but salmonella is no Bueno. Wish more Ramen shops would take the time to make these

[@RichardBlaine]

That is why I simmer them at the 5 minute mark because it leaves the eggs cooked just enough and still leaves some of the yolkiness in the middle! Thanks for watching! Cheers!

[@L0STH1K3R]

+Richard Blaine after looking through your videos I don't see a how to make Ramen video, well Japanese Ramen.

[@RichardBlaine]

L0STH1K3R I recently did a Ramyun Korean ramen recipe where I used these eggs. It's in the list!