Ramen Eggs (Ajitsuke Tamago)

https://www.theflavorbender.com/ramen-eggs-ajitsuke-tamago/

Ingredients:

For the eggs

4 - 5 large eggs 2 oz in weight 

For the marinade:

¾ cup Mirin 
¼ cup regular soy sauce
¼ cup dark soy sauce 

(too salty... try 1/4 cup total soy sauce)

(just mix together)

Cooking the eggs

7.5 mins for the eggs  (try 8 mins to have the yolks more set)

If possible, pierce the base of the eggs first, so that the air can be expelled when being boiled.

Lower the eggs directly from the fridge into a pan filled with boiling water
Immediately lower the heat into a gentle simmer - eggs should not be bouncing off the bottom of the pan.

Move the eggs around for the first minute to ensure the yolk stays in the centre whilst the white sets.

Take the eggs out after 7.5-8 minutes and plunge into ice cold water for at least 15 minutes to stop the cooking process