Start by bringing a pot of water to a rolling boil over medium-high heat. Once boiling, gently lower in 4 large eggs using a slotted spoon. Boil the eggs for 6-7 minutes to achieve that coveted runny yolk.

As soon as the eggs finish boiling, carefully transfer them to an ice bath using the slotted spoon. This process stops the cooking immediately, preserving that ideal softness. Let the eggs sit in the ice bath for about 5-10 minutes.

While the eggs are cooling, in a separate mixing bowl, combine 1/4 cup of soy sauce, 1/4 cup of mirin, and 1 tablespoon of sugar. Stir well until the sugar dissolves completely.

Once the eggs have cooled, gently tap each egg on a hard surface to crack the shell and then roll them lightly to loosen. If any bits are stubbornly sticking, you can rinse the egg under cool water.

Now, place the peeled eggs into a shallow dish and pour your marinade over them, ensuring they are fully submerged. Cover the dish tightly and refrigerate for at least 3 hours, preferably overnight.

When you're ready to serve, slice each marinated egg in half to reveal the luscious, creamy yolk inside. These gorgeous Ramen Eggs are now ready to top your bowl of ramen or favorite noodle dishes.