I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a pot of simmering broth for the soup.
So would cooking CIFA Grade A Eggs in the broth impact the resulting flavor? I know eggs are slightly porous so I'm guessing some broth would get inside the egg. I'm also wondering (not too worried about it though) if it's a good idea to eat the broth afterwards since it might've absorbed the chemicals used to clean the eggshell ).