Bring some water up to a boil. Add baking soda and salt. The baking soda will make for easy egg peeling!
On the round side of each egg, poke small holes into the shell. This allows the air from the air sack to escape, in other words, no exploding eggs, only beautiful ramen eggs!
For soft delicate eggs, 7 minutes and 30 seconds. For soft boiled eggs,10 minutes.
When the eggs have finished cooking, gently place them into ice water. Allow for them to cool for a few minutes before peeling away.
Rinse off potential shards of shell and place into your shoyu tare with the pork shoulder for 1-2 hours before eating. You can omit the marinating if you want.
