Step 1

1 Bring a medium pot of water to a boil; prepare a large bowl of ice water nearby

Step 2

2 Gently lower the eggs into the boiling water, then decrease the temperature, so the water maintains a gentle boil

Step 3

3 Cook the eggs for 6 to 6 1/2 minutes for a soft-boiled effect and 8 to 10 minutes for varying degrees of hard-boiled

Step 4

4 Transfer the cooked eggs to the prepared ice bath and cool for a few minutes before peeling

Step 5

5 In a tall, narrow container, combine the 3/4 cups of water, the soy sauce, mirin and rice vinegar

Step 6

6 Submerge the eggs in the marinade

Step 7

7 Fold a paper towel into a square, soak it in the marinade, and place it on top to keep the eggs submerged

Step 8

8 Seal the container and refrigerate for at least 6 hours and up to 12 hours (any longer and the eggs will be too salty)

Step 9

9 If you want to ensure the eggs keep an even coloring, move them around in the marinade every 2 hours

Step 10

10 Serve on their own, at room temperature or cold, or add to ramen, sliced according to your liking