Japanese Ramen Eggs

Instructions

1. Prepare the marinade
   In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and green onions. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely.
2. Cook the eggs
   Bring a medium pot of water to a boil. Carefully lower the eggs into the boiling water with a slotted spoon. Reduce heat to maintain a gentle boil and cook for exactly 6 minutes and 30 seconds for soft, jammy yolks.
3. Ice bath the eggs
   While eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. When eggs are done, immediately transfer them to the ice bath using a slotted spoon. Let cool for 5 minutes.
4. Peel the eggs
   Gently tap each egg on a hard surface to crack the shell all over. Peel carefully under cold running water, as the eggs will be soft and delicate.
5. Marinate the eggs
   Place peeled eggs in a ziplock bag or airtight container. Pour the cooled marinade over the eggs, ensuring they are completely submerged. Seal the bag, removing as much air as possible. Refrigerate for at least 4 hours or overnight for best flavor, turning occasionally to ensure even marination.
6. Serve the eggs
   Remove eggs from marinade using a slotted spoon. Cut in half lengthwise with a sharp knife dipped in hot water for clean cuts. Serve in ramen or as a snack with a little of the marinade drizzled on top.