Uova marinate per ramen (Ajitsuke Togo)

Boil the eggs in water for 7 timed minutes.

Drain them and place them in ice water to stop the cooking.

While they cool, chop the spring onion into large pieces, peel and slice the ginger, and crush the unpeeled garlic.

Combine all liquids and solids in a bowl and mix.

Once cooled, peel the eggs by tapping the bottom of the egg with a spoon (this usually creates an air bubble that you can use to crack the egg open).

Add the eggs to the liquid until they're completely covered. If they're not completely covered, increase the amount of liquid or use a different container; even a tightly sealed plastic freezer bag will do!

Leave to rest in the refrigerator for a few hours or overnight (don't overdo it or they will be very salty).

Serve by carefully cutting in half with a clean knife and dipping into your ramen!