Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce the fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower the eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain water and carefully peel eggs under cold running water.

Transfer eggs to a bowl that just barely fits them all. Pour leftover broth on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least 4 hours. Discard broth. Store eggs in a sealed container in the fridge for up to 3 days.

Reheat in ramen soup to serve and enjoy!