How to make perfect Ajitsuke Tamago aka Ramen Eggs.
1. Bring water to a rolling boil. Making sure that it will be 1 inch higher than the eggs.
2. Add 1 tsp of vinegar into the water, this will help seal the shells in case there is a crack.
3. Lower heat to medium high and with a spoon, gently lower eggs into the water. Cover with lid and set timer for exactly 6 and a half mins.
4. Prepare an ice bath and immerse cooked eggs immediately into it for a few mins.
5. Prepare marinade: 3/4 cup mirin, 1/4 cup each of light and dark soy sauce.
6. Peel eggs and marinate for a minimum of 2 hours or up to 12 hours.
Enjoy!
I had mine with a bowl of homemade soupy udon.