Flavored Egg

You can use this inside Ramen

4 large eggs
STOCK:
400 cc dashi or chicken stock
40cc soy sauce
60cc sugar or black sugar

DIRECTIONS:
In boiling water, add eggs. Cook only 6 minutes.
Immediately rince in cold water and let cool. Peel.

POINT* use room temperature eggs for boiling.
POINT* If you poke the egg with a needle before it gets hard, and if you stir the eggs at the beginning, the yolk will be in the center of the egg when cooked. (I just stir the eggs.)

Mix the ingredients in a bowl.
heat, and let cool. Once the Stock is cool, put in the peeled eggs, and cool in refrigerator 12 hours. take out of stock, and cut in half to serve on Ramen, or it is also good whole in a lunch.

*I usually am lazy, and just put the eggs into the hot stock and into the refrigerator. It works a bit faster this way.
*It's probably a good idea to eat these within 24 hours.