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They’re called ajitsuke tamago and they’re in almost every bowl of ramen around the world. But we wanted to make this super simple, so we started with a seven-minute soft-boiled egg and then leveled them up with the soy and mirin curing process that is used when ramen eggs are made. When it comes to a seven-minute egg, precision is key. This is seven minutes at [f 212] the whole time, so finding the most efficient way to maintain that temperature is a must, and we have a trick for that. As for the curing, well, that’s up to you. It can be a quick cure of 20 minutes, or they can cure for a week, but we think they are at their best after 48 hours. We will show you why.