How many do you know?
How many do you know?! is a easy Japanese recipe that serves 2. 190 calories per serving. Recipe by SAMUKICHI -Japan food studio- on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $0.92 total, $0.46 per serving
Ingredients
- 2 Eggs (fresh, at room temperature)
- 1 tsp Unsalted Butter (softened, for pan greasing)
- 1 pinch Salt (for seasoning)
- 1 pinch Sugar (optional, makes scrambled eggs softer)
- 4 cups Water (for boiling eggs)
Instructions
Bring Eggs to Room Temperature
Remove the eggs from the refrigerator and let them sit on the counter for about 10 minutes.
Time: PT10M
Prepare Boiling Water
Fill a saucepan with 4 cups of water, add a pinch of salt, and bring to a rolling boil over high heat.
Time: PT5M
Temperature: 100°C
Crack Eggs into a Bowl
One at a time, crack each egg into a small mixing bowl. Use an eggshell half to scoop out any stray shell fragments.
Time: PT2M
Season the Eggs (Optional)
Add a pinch of salt and, if making scrambled eggs, a pinch of sugar to the bowl. Lightly whisk just to combine yolk and white.
Time: PT1M
Pre‑heat the Skillet
Place the non‑stick skillet over medium heat and add 1 tsp butter. Let the butter melt and foam, then swirl to coat the surface.
Time: PT2M
Cook Fried Eggs
Slide the eggs from the bowl into the skillet. Cook until the whites are set but the yolk is still runny, about 2 minutes. Flip gently if you prefer over‑easy, then cook another 30 seconds.
Time: PT2M
Cook Scrambled Eggs
If making scrambled eggs, lower the heat to medium‑low, pour the seasoned egg mixture into the same skillet, and gently stir with a spatula, pushing the curds from the edges toward the center until just set, about 3 minutes.
Time: PT3M
Soft‑Boil Eggs
Gently lower the room‑temperature eggs into the boiling water using a ladle. For the first 2–3 minutes, roll the pot gently to keep the yolk centered. Continue boiling for a total of 6 minutes for a soft‑boiled egg with a jammy yolk.
Time: PT6M
Temperature: 100°C
Serve
Remove the fried or scrambled eggs from the skillet and plate. Peel the soft‑boiled eggs, slice in half, and serve alongside rice or toast.
Time: PT1M
Nutrition Facts
- Calories
- 190
- Protein
- 12 g
- Carbohydrates
- 1 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: High protein, Gluten‑free, Vegetarian
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: vegetable oil, canola oil
- Instead of Salt: soy sauce (for a Japanese twist)
- Instead of Sugar: honey (very small amount), none
Equipment Needed
- Non‑stick Skillet
- Saucepan
- Mixing Bowl
- Silicone Spatula
- Tongs (optional)
- Timer
- Ladle (optional)
Critical Steps — Do Not Skip
- Bring eggs to room temperature before cooking.
- Pre‑heat the pan properly to prevent sticking.
- Use an eggshell piece to remove stray shell fragments.
- Gently roll boiled eggs for the first 2–3 minutes to keep the yolk centered.
Chef Tips from the Video
- Crack eggs into a bowl first; an eggshell half works like a tiny scoop for stray shell bits.
- A pinch of sugar in scrambled eggs creates a subtle sweetness and softer texture.
- For ultra‑smooth fried eggs, cover the skillet with a lid for the last 30 seconds; steam sets the whites without over‑cooking the yolk.
Troubleshooting
Eggs stick to the pan.
Make sure the skillet is fully pre‑heated and the butter has melted and foamed before adding the eggs. Use a non‑stick pan or a thin layer of oil.
Egg whites spread out and look watery.
Use fresh eggs; older eggs have thinner whites that spread. Also, ensure the pan is hot enough before adding the eggs.
Yolk is off‑center in boiled eggs.
Gently roll the pot for the first 2–3 minutes of boiling. This keeps the yolk centered.
Scrambled eggs become dry and rubbery.
Cook over medium‑low heat, stir constantly, and remove from heat while still slightly soft; residual heat will finish cooking.
Storage
Refrigerator: Fried or scrambled eggs can be stored in an airtight container for up to 2 days; reheat gently.
Freezer: Not recommended for whole eggs due to texture changes.
Room temperature: Serve immediately; eggs left at room temperature beyond 2 hours may become unsafe.
Make-Ahead Tips
- Soft‑boiled eggs can be boiled up to 3 days in advance; keep peeled and stored in water in the fridge.
- Fried or scrambled eggs are best fresh but can be reheated in a microwave for 30‑45 seconds.
Frequently Asked Questions
What is the cultural significance and history of soft‑boiled eggs in Japanese cuisine?
Soft‑boiled eggs, known as "ajitsuke tamago" when marinated, are a staple topping for ramen and other noodle dishes in Japan. Historically, they were used as a convenient, protein‑rich snack for travelers and later became a beloved garnish that adds richness and visual appeal to soups.
What are the traditional regional variations of tamagoyaki (Japanese rolled omelette) compared to the simple fried or scrambled eggs described here?
Tamagoyaki is made by layering thin sheets of seasoned egg mixture (often with dashi, soy sauce, and a touch of sugar) in a rectangular pan, rolling each layer to create a sweet‑savory roll. In Kansai, it’s sweeter; in Kanto, it’s more savory. The basic techniques of using fresh eggs, room temperature, and gentle heat are shared across all variations.
How is a perfectly centered yolk valued in Japanese egg dishes, and why does the video recommend rolling boiled eggs?
A centered yolk is prized for its aesthetic appeal, especially in ramen where the egg is sliced in half. Rolling the eggs during the first minutes of boiling prevents the yolk from drifting, resulting in a clean, symmetrical presentation that reflects Japanese attention to detail.
What occasions or celebrations in Japan commonly feature fried or scrambled eggs?
Eggs appear in everyday breakfast sets, as part of "ochazuke" (rice with tea), and in celebratory dishes like "tamagoyaki sushi" served at festivals. They are also included in "osechi‑ryori" (New Year’s feast) as a symbol of fertility and renewal.
What makes the Japanese approach to seasoning eggs with a pinch of sugar unique compared to Western styles?
Japanese cuisine often balances savory and sweet, using a tiny amount of sugar to soften the texture of scrambled eggs or tamagoyaki and to enhance umami. This subtle sweetness differentiates Japanese egg dishes from Western versions that typically rely solely on salt and pepper.
What are the most common mistakes to avoid when making fried eggs using the techniques from SAMUKICHI -Japan food studio-?
Common errors include adding eggs to a cold pan (causing sticking), using cold eggs straight from the fridge (resulting in uneven cooking), and moving the eggs too early, which tears the whites. Follow the video’s tips: pre‑heat the pan, let eggs reach room temperature, and let the whites set before touching.
Why does this recipe recommend using an eggshell piece to pick up stray shell fragments instead of fingers?
An eggshell half is slightly sticky, making it easier to attract and lift tiny shell shards without contaminating the egg with bacteria from your fingers. This method also speeds up cleanup and keeps the cooking area tidy.
Can I make the soft‑boiled eggs ahead of time and how should I store them?
Yes, you can boil and peel the eggs up to three days in advance. Store them in a sealed container with a little cold water in the refrigerator to keep them moist, or dry‑store them in an airtight box and consume within a week.
How do I know when the scrambled eggs are perfectly cooked according to the video’s method?
When the curds are just set and still slightly glossy, and the mixture looks a bit wet, they are done. Remove the pan from heat; residual heat will finish cooking without turning the eggs dry or rubbery.
What does the YouTube channel SAMUKICHI -Japan food studio- specialize in?
SAMUKICHI -Japan food studio- focuses on authentic Japanese home‑cooking techniques, offering clear, step‑by‑step tutorials that emphasize proper ingredient handling, temperature control, and cultural context for everyday dishes.
How does the cooking philosophy of SAMUKICHI -Japan food studio- differ from other Japanese cooking channels?
SAMUKICHI emphasizes scientific explanations (e.g., why room‑temperature eggs cook evenly) and practical kitchen hacks (using an eggshell to remove fragments), while many other channels focus mainly on visual presentation. This channel blends culinary science with traditional Japanese flavor profiles.
Last updated: August 19, 2026
