A hearty bowl of ramen wouldn't be complete without an ajitsuke tamago, that perfectly boiled egg with a golden gel of a yolk, and delicately marinated on the outside. For a long time, I thought it was impossible to cook eggs like these -- I either end up with hard boiled eggs with powdery yolks or soft boiled eggs with runny whites. Here is how to make these eggs to upgrade your ramen bowls, or simply to enjoy them on their own.
Boil enough water to cover your eggs completely. Prepare eggs by piercing them with a pin on the flatter end. When the water comes to a rolling boil, add the eggs by lowering them one by one into the water. Lower the heat until just barely boiling and start timing for exactly 6 minutes. Turn off heat, take out eggs and run them through ice cold water. Gently peel the eggs under running water.
In a bowl, prepare the marinade consisting of soy sauce, mirin and sugar, in approximately 1:1:1 or 2:2:1 proportion. Soak the eggs. Turn them every so often to coat the eggs evenly. You can soak them overnight.