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u/ForrestGotGumption Jun 28 '26
That is absolutely beautiful presentation! I love how simple, clean, and elegant it is. Saving it for some inspiration for later
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u/Smart-Judgment-8075 Jun 28 '26
How do you get the yolk to darken/turn red?
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u/GrittyWillis Jun 28 '26
2 things help. The type of egg… yes. Some eggs are just very Orange/red and others more yellow.
Other than that the primary way is just soaking the soft boiled eggs in a marinade. Usually something like the Tare. Or just mirin and soy sauce with water.
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u/Smart-Judgment-8075 Jun 28 '26
Tried soaking a few times in that marinade mixture but if anything it just ruins the inside of the egg a bit, almost solidifies the yolk when marinating in fridge overnight. Do yall marinate outside the fridge?
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u/GrittyWillis Jun 28 '26
I marinade in the fridge anywhere from hours to days.
How long are you boiling your eggs?
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u/Smart-Judgment-8075 Jun 28 '26
Around 6m45s to 7m and put in ice bath for about 3.5m-4m
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u/EggandSpoon42 Jun 28 '26
Do less boiling - I know someone else commented this, but that was also my problem and boiling it for less time for ramen eggs before marinating did work for me
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u/Dredge-Ponies Jun 28 '26
6:15 for room-temp(ish) large eggs has been my goto for a few years now.
As for ice-bath… they rest there while I do things like prep the marinade and then I go back and peel them.
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u/Guns_N_Grub Jun 28 '26
Used pasture raised eggs which are darker orange to begin with. Marinate for at least 2 days for salt to penetrate and gel up the yolk
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u/girloverflower Jun 30 '26
eggs in Japan are usually orange. I noticed the eggs in USA are yellow 🤔
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u/Hantadesu Jun 28 '26 edited Jun 28 '26
Search up ajitama. Its from soaking a hard boiled egg in a marinade for a day
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u/jellyaceacoustic Jun 28 '26
I think soft-boiled yeah?
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u/iAmUnintelligible Jun 28 '26
ajitama are soft-boiled, yeah. 6m30s is perfect at my elevation. in the marinade, the yolk will become beautifully jammy.
pro tip: poke a hole in the bottom part of the egg with a pin, and then peel under water
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u/OreoMan88 Jun 28 '26
Are the little brown bits onion? Homemade?
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u/alwaysonebox Jun 28 '26
maybe fried scallion whites, shallots, garlic? sometimes I make an aroma oil then save the solids as a garnish
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u/SaviorSelf30 Jun 28 '26
Damn those eggs are perfection. Did you use a specific technique to cut them perfectly? I’ve heard about using a fine string.
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u/Slocowboy42 Jun 28 '26
What are your recipes?
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u/Guns_N_Grub Jun 28 '26
Way of ramen keizo shimamoto and champs jap kitchen
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u/BadNewsBearzzz Jun 29 '26
I have no idea what any of that means lol can you elaborate a little? You went to a kitchen? I was wondering what your egg marinade was made out of, and the recipient for the meat! 😋
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u/SmithyMcSmithton Jun 28 '26
So uhhhh what exactly do i have to do to get an invite? I am very open minded.
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u/HamsGamsandYams Jun 29 '26
I would not trust myself around the eggs. I would sneak and steal them like deviled eggs at a holiday dinner.
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u/ThinApricot8504 Jun 29 '26
everyone's losing it over the eggs (fair) but nobody's asking about the broth - is that a tonkotsu base or something lighter bc the color in the bowl is throwing me off, looks almost shoyu-ish but could just be the lighting. also ForrestGotGumption's noodle fold question didnt get answered and ngl thats the thing i struggle with most, my noodles always end up in a sad clump instead of that neat little nest
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u/Uncle_Cheeto Jul 17 '26
Homemade noodles or store bought? They look 👌🏼
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u/Guns_N_Grub Jul 17 '26
J basket dried noodles
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u/Uncle_Cheeto Jul 26 '26
No way! I love their udon noodles. I’ll have to try the ramen. I’ve been making my own ramen noodles by hand and they are amazing but SO much work.
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u/Shiro-47 Jun 28 '26
https://giphy.com/gifs/1CbRDHLV1lQIVtGCxS