diff --git a/Asian/Marinated Ramen Eggs.md b/Asian/Marinated Ramen Eggs.md
index 68e7daf..2c46b6a 100644
--- a/Asian/Marinated Ramen Eggs.md	
+++ b/Asian/Marinated Ramen Eggs.md	
@@ -12,6 +12,7 @@ This batch makes 8 eggs.  You can make fewer and save the marinade for later bat
 - 1 Paper Towel
 
 ### Egg Preparation
+We are going to carefully cook the eggs with a soft-boil.
 - Bring a Pot of Water to a Boil
 - ((Carefully)) lower 8 eggs into the boiling pot using a ladle or spoon
     - It is extremely easy to accidentally crack or shatter the egg if it drops into the pot and hits the bottom
@@ -21,10 +22,14 @@ This batch makes 8 eggs.  You can make fewer and save the marinade for later bat
 - Gently remove and throw away the shells from the eggs, then put the eggs into the tupperware container
 
 ### Marinade Preparation
+We are going to marinate the eggs then cover them up and store them in the fridge.
 - Within the tupperware container, add and mix the following ingredients over the eggs:
     - Pour a half-cup of Mirin
     - Pour a half-cup of soy sauce
     - 1 Teaspoon of White Granulated Sugar
     - 2 Teaspoons of Chicken Bouillon Powder
 - Cover the eggs with the paper towel, which will wick-up the marinade and cover the eggs with it, ensuring complete marinade coverage over the eggs
-- Cover the tupperware with a lid and refrigerate it for 24 hours, allowing for the flavors of the marinade to really *seep* into the eggs.
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+- Cover the tupperware with a lid and refrigerate it for 24 hours, allowing for the flavors of the marinade to really *seep* into the eggs.
+
+### Leftover Marinade
+When you are done marinating the eggs, you can easily use the leftover marinade to make a wonderful fried rice.  This ensures less wasted cooking materials.
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