Ramen Eggs - Eric Dale

1 cup Water

1 cup Soy Sauce

1/2 Tablespoon Accent, or MSG

8 large Eggs, older is better, easier to peel

Ice water

Paper Towel

Combine Water, Soy Sauce, and Accent in a bowl.  Put soy sauce mixture in a container large enough to store the eggs in the refrigerator.  Set aside.

Clean eggs.  Place eggs in a pot and fill with water till about 1-2 inches above eggs.  Using a Chinese strainer, take the eggs out of the pot and put them in a bowl.  

Bring the pot of water to a boil.  Using the Chinese strainer, add eggs carefully to boiling water.  Boil for 6 minutes.  

While eggs are boiling, take a large bowl and add some ice and water.  When eggs are done boiling, remove with Chinese strainer and place eggs in ice water.  

When cool to handle, peel eggs and place in soy sauce mixture.  Once all the eggs have been peeled, and placed in the container with the soy sauce mixture lay a paper towel over the the eggs, make sure the towel soaks up the ramen and becomes saturated.  Cover and refrigerate overnight.