Ramen-Ready Marinated Soft-Boiled Eggs

1. Prepare the Marinade

Whisk together the water, sake, soy sauce, mirin, and sugar in a medium bowl until the sugar is completely dissolved.

2. Prepare Boiling Water

Bring 2 quarts of water to a boil in a medium saucepan over high heat. While waiting for the water to boil, gently pierce the fat end of each egg with a thumbtack.

3. Cook the Eggs

Once the water is boiling, carefully lower the eggs into the saucepan using a spider or slotted spoon. Reduce the heat to maintain a temperature of around 190°F (88°C) and cook the eggs for 6 to 7 minutes.

4. Peel the Eggs

After the eggs have cooked, drain them and peel them under cold running water.

5. Marinate the Eggs

Transfer the peeled eggs to a bowl and pour the marinade over them. Place a paper towel on top to keep the eggs submerged. Let them marinate for 4 to 12 hours.

6. Store or Serve

Once marinated, discard the marinade and store the eggs in a sealed container in the refrigerator for up to 3 days. Reheat in ramen soup before serving if desired.