RAMEN EGGS * A demonstration of five eggs cooked in different times, with one egg with no holes pinched. Ramen eggs are known for its flavor, and most importantly, the gravy- like egg yolk. * Use Japanese eggs if available, which may be equivalent to organic pasture raised eggs. * Use room temperature eggs. * Any leftover sauce from the recipe "Five Cups Chicken 職人吹水 慢煮五杯鷄" is also great to make these ramen eggs. kzbin.info/www/bejne/pobHZnuua9Nlpqc * Besides using egg piercers, to use a cake tester along with a spoon, also works well. * At 15:51, egg yolk falls on one side, which the egg has no holes pinched. 5 Eggs 1tbsp Salt 1tbsp White vinegar To marinade: Five cup chicken sauce, or a combination of light soy sauce, mirin, and sugar, best adjusted to your taste. 1. Add water in a saucepan, enough to soak all the eggs in it. Add salt and vinegar. 2. Pierce a tiny hole on the top and bottom of each egg, as in 6:45~7:06. 3. Bring the water to a boil. Gently add all the eggs. Have a timer ready. Cooking time starts once water comes to a boil. 4. Turn down the heat low enough to see the least bubbles. Start timer. 5. Have a bowl of very cold water ready, ideally with ice. 6. When the eggs reach the ideal time, use a slotted spoon to transfer the eggs to cool in the cold water. Use a spoon to gently crack the eggs after 10mins, continue to leave them in the cold water. Let sit for at least 1hr. 7. Each of these eggs are cooked in different times, 4.5mins (22:24), 5.5mins (22:22), 6mins (22:18), 7mins (22:15), 8mins (22:13) respectively. Each turnout is shown at the time of the brackets. 8. Have a bowl of drinking water ready. Remove egg shells then soak in the water to clean. 9. Soak eggs in the marinade in an air tight container, leave in the refrigerator for at least 7hrs.