Living in Okinawa for 4 years curated our love for Ramen and Ramen eggs. And honestly it is not that hard to make them yourself. Granted I do have to give credit to my Husband, Ryan, because he is the one that is working on his Ramen making skills and mastered these eggs.
You start first with a pot of boiling water with just a little salt. (The salt is important to help plug any cracks that might happen with the eggs while boiling.) When the water is boiling, use a spoon and gently put however many eggs you want in the water. We normally do 6 eggs. For a perfect softboiled Ramen egg you will cook them for ONLY 7 minutes.
4 TBSP Mirin
4 TBSP Soy Sauce
12 TBSP Water
The best way to marinate the eggs is in a ziplock bag. What I do is place a bag in a bowl add the ingredients to the bag.
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