This quick and easy Japanese ramen eggs recipe (so-called because they are popular with ramen) will give you a perfectly boiled and marinated egg with a thin brown edge and creamy soft egg yolk that goes well with a hot bowl of ramen.

Ramen egg is called ajitsuke tamago in Japanese (meaning “flavored eggs”), cha ye dan in Chinese (meaning “tea eggs”, because they add tea leaves to marinated sauce).

• 3 Tbsp dark soy sauce
• 3 Tbsp light soy sauce
• 3 Tbsp ponzu
• 2 Tbsp white cooking wine
• 2 Tbsp rice vinegar
• 1 sprig parsley
• 2 cups water
• 1 Tbsp honey
• 6 Medium eggs

Bring 2 cups of water to boil. Gently lower the eggs into the water with a slotted spoon, cover the pot, and cook for exactly 5 minutes. Transfer the eggs to cold water and carefully peel them under cold running water.

Combine all the other ingredients in a medium bowl as marinade sauce. Transfer eggs into the sauce bowl and make sure all eggs are covered. Refrigerate and allow to marinate between six to twelve hours or overnight