Wow, this looks tasty 😋 I have a request: can you do a video on sweet potato gnocchi, I made the potato gnocchi several time and it was very tasty so I Hope you can do on sweet potato gnocchi too because I really loves your recipes 🤩
This is so cool! I'm using my egg whites to tenderize my meat, but needed something to do with the yolks. The only salt i have is coarse kimchi salt. This is perfect. I can think of a bunch of things to do with this jammy yolk. I'm super interested in your application. edit: i could grind it down but I'm in the middle of a move. 😭 Plus SOY SAUCE YUMMY lol
@@ArielGoVuse it like buttermilk, soak your meat in egg whites before or during marinading. Chinese cooking loves using egg whites for tenderizing meat.
Awesome! Id maybe try adding the ponzu to the soy as you do still need the salt from the soy to cure the yolks. In a lot of other soy cured egg yolk recipes they add other ingredients like mirin so adding in some ponzu would likely work fine! Hope this helps ☺️☺️
That's a theory. Salmonella is practically unheard of in Japan. I eat raw eggs all the time and never had an issue. Not to mention, curing is essentially a form of "cooking". If you're scared, used pasteurized eggs. But in the end, it's all a matter of trust.
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/n.gif)
Finally a way to make eggs I have not tried before! Thanks for showing the difference in consistency
No problem :) thanks so much for watching!
Matthew
look into Korean Sauna Eggs
How long do they last for after curing? I’m planning to make the 48 hour cure, and hopefully keep in the fridge for a couple of weeks.
I looked it up, and it's good for up to a month
Man I bet it's so good on a bed of steamy white rice.
Thanks for sharing and teaching. Greetings from Spain.
Thanks so much for watching! 💚
Simple and delicious looking
Wow, this looks tasty 😋
I have a request: can you do a video on sweet potato gnocchi, I made the potato gnocchi several time and it was very tasty so I Hope you can do on sweet potato gnocchi too because I really loves your recipes 🤩
Thanks for quick tutorial, this was quite fascinating and hopefully I'll try it sometime.
how long do the finished yolks last for? x
Is it possible to reuse the soy sauce afterwards?
i’ve heard you can save it for another batch for up to a month in the fridge
Thxxx
How long is there shelf life?
This is so cool! I'm using my egg whites to tenderize my meat, but needed something to do with the yolks. The only salt i have is coarse kimchi salt. This is perfect. I can think of a bunch of things to do with this jammy yolk. I'm super interested in your application.
edit: i could grind it down but I'm in the middle of a move. 😭 Plus SOY SAUCE YUMMY lol
how do you tenderize meat with egg whites?
@@ArielGoV hmm i guess my reply didn't post. Look up Chinese food demystified, they do it for pepper beef. It's called velveting
@@ArielGoVuse it like buttermilk, soak your meat in egg whites before or during marinading. Chinese cooking loves using egg whites for tenderizing meat.
What can I do with the Soy Sauce after taking the yolks out lol? Can it be used for cooking, like fried rice or something?
I think it will be alright for more cooking, if you don't mind some leftover whites from the yolks that may be left there
Can this make you sick eating them uncooked?
3 hour each side or for total duration for runny yolk?
3 hours per side = 6 hours total duration ( 1:14 )
Wonderful. How safe for babies?
awesome! going to make this soon :) Question: Could I use Ponzu instead to add the citrussy flavour?
Awesome! Id maybe try adding the ponzu to the soy as you do still need the salt from the soy to cure the yolks. In a lot of other soy cured egg yolk recipes they add other ingredients like mirin so adding in some ponzu would likely work fine! Hope this helps ☺️☺️
Right in my citrussy
Have you ever tried this with Dark Soy Sauce?
Are they safe to eat? salmonella…
That's a theory. Salmonella is practically unheard of in Japan. I eat raw eggs all the time and never had an issue. Not to mention, curing is essentially a form of "cooking". If you're scared, used pasteurized eggs. But in the end, it's all a matter of trust.
Thanks so much
So 2 days for the ultimate yolks
ive seen some recipes online that call for mirin, but i have trouble finding mirin in my area, can you just pass on mirin as you do in this video?
does it have to be japanese eggs?
TNX
YOURE THE BEST
Haha well thank you for watching ☺️
the rice tho
Jóia
Thanks mom
How salty it is?
Amazing!
💚
Increible!
Thank you!
Mtt
just put a paper towel so the tops get cured, no need to flip
Great Idea, I wonder if it works with bacon fat and just for fun i'd try coffee because that could be interesting
I want whatever you're smoking
@@diaz6884 $20 and meet me in the parking lot...jokes
Are you the illuminaughtii!?!?
I’m convinced. You have THE most recognizable voice in the world
no.