Ramen eggs

Ramen Eggs Makes 6 eggs This is the soft boiled egg in ramen and other Japanese noodle soups. 6 eggs To cook the eggs, bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce the end of each egg with a thumbtack to make a tiny hole to prevent the eggs from cracking. Using a slotted spoon, lower the eggs into the water. Reduce the low and cook for 6 minutes. Drain and transfer eggs in ice cold water and let them cool for 3 minutes. Peel the eggs. Slice in half, and serve right away. Keeps in the fridge for 3 days