1-Gathering your ingredients: Gathering your ingredients is the first step to making delicious soft boiled eggs that turn into flavorful ramen eggs. Start by bringing 4 to 5 large eggs to room temperature for even cooking, and prepare an ice bath in a large bowl. Mix the marinade with 3/4 cup mirin, 1/4 cup regular light soy sauce, and 1/4 cup dark soy sauce if using, stirring until well combined. If adding optional spices like 1/2 teaspoon cayenne pepper, 2 cloves garlic, a 1-inch ginger slice, or 1 star anise, simmer them in the marinade first and then cool it before use.

2-Bringing Water to a Boil: Fill a large pot with enough water to cover the eggs by at least 1 inch and add a pinch of salt or vinegar to help with peeling. Bring the water to a boil over high heat with the lid on, then reduce to medium or medium-high for a steady simmer. This gentle boil ensures the eggs don’t crack and cook evenly, a key tip for achieving consistent results with soft boiled eggs.

3-Cooking the Eggs: Gently lower the room-temperature eggs into the simmering water using a slotted spoon and cover the pot. Cook for 5 1/2 minutes for soft whites and runny yolks, 6 minutes for set whites and runny yolks, 6 1/2 minutes for set whites and jammy yolks, or 7 minutes for set whites and semi-set yolks. Immediately transfer the eggs to the ice bath or cold running water for several minutes to stop cooking, preserving that perfect texture.

4-Peeling and Marinating: Peel the eggs carefully under running water to keep the whites intact and smooth. Submerge the peeled eggs in the prepared marinade, ensuring they’re fully covered. If you’ll marinate longer than 6 hours, add up to 1/2 cup water to dilute it and reduce saltiness. Let the eggs marinate for at least 2 hours, or up to 12-24 hours for deeper flavor, turning them occasionally for even coating.

5-Storing and Additional Tips: After marinating, store the eggs in an airtight container in the refrigerator for up to 5 days. The preparation time includes 5 minutes for prep, 15 minutes for cooking, and a minimum of 2 hours for marinating, making the total time around 2 hours and 20 minutes or more. For variations like gluten-free options, simply use tamari in the marinade as mentioned.