Serious Eats: Recipes
Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)
Note: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.