Prepare the eggs:

Gently poke a tiny hole at the base (rounded end) of each egg. This makes soft-boiled eggs easier to peel without leaking—trust the process!

Boil the eggs:

Bring a pot of water to a boil. Carefully lower in the eggs.

Boil for exactly 6 minutes. For the first 2 minutes, stir gently and continuously to center the yolks.

Cool and peel:

Transfer the eggs immediately to cold running water or an ice bath. Let cool for 10 minutes.

Tap each egg gently with a teaspoon to crack the shell. Peel while submerged in water for the smoothest result.

Make the marinade:

In a small pot over medium heat, combine chicken stock, soy sauce, mirin, and sake.

Bring to a boil and simmer for 1 minute. Remove from heat and let cool completely. (This is a great substitute for traditional Chashu marinade and tastes just as delicious!)

Marinate the eggs:

Place the peeled eggs in the cooled marinade. Cover and refrigerate overnight for best flavor.

Tips & notes

Why poke a hole? A tiny hole at the base of the egg helps create an air pocket, making peeling soft-boiled eggs easier without compromising shape or texture.

Timing is crucial: A precise 6-minute boil gives you the ideal jammy yolk—set on the outside and creamy in the center.

Chashu broth substitute: While ramen shops use leftover pork braising liquid, this quick marinade of soy sauce, mirin, sake, and chicken stock delivers fantastic flavor.

Make-ahead friendly: These eggs keep well in the marinade for up to 3 days in the fridge. The flavor deepens the longer they sit!

Use them creatively: Besides ramen, enjoy these eggs sliced on rice bowls, in bento lunches, or as a savory snack.