I am often asked how do Ramen Chefs make their perfect ramen eggs. Well, it is part meticulous step by step recipe and part praying to the egg gods.
For normal households, let's say we are making 6 medium sized eggs. Fill a standard 6quart pot and bring water to a boil. Gently place the eggs in the boiling water and cook for 6 and a half minutes. Remove and shock in an ice bath for about 10 minutes.
Not only does this stop the cooking process, but also shrinks the whites and helps separate the egg from the shell, making it easier to peel. One trick I learned was to also age the eggs for a week in the refrigerator so that you create a bigger air bubble inside the egg.
Now you are ready to peel and marinade. You will notice the eggs are extremely soft and fragile. What I find best to do now is to marinade in a stronger solution for the initial 10 minutes. This draws out excess moisture from the whites and firms up the eggs. Now add either water or dashi to your concentrated marinade and this should be just slightly more salty than what you would use to season other dishes with. I really like to use a Soba Tsuyu concentrate to marinade my Hanjuku Ajitama. 3 days in this marinade kept refrigerated and you will have something worth obsessing over for the next few weeks.
Slice with a fishing line (think dense cheesecake), and you have your professional Ramen Egg.