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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 ).

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    I am writing this as a comment, not an answer because it's not directly pertinent to Ramen. In my experience in eating Chinese cuisine (like in China, as I lived there) that has hard boiled eggs in them, I have found next to no difference in the taste of the broth/base and a nice flavour added to the egg (but not overwhelming). As for the chemicals, I wouldn't worry too much about them, I would think that the noodles and broth you would ingest otherwise would have more than the eggs could absorb. – J Crosby Jul 4 at 14:30
  • @JCrosby Yeah I'm not too worried about the chemicals either, I think a swift rince like any vegs would be fine. Is this common in Chinese cuisine? – Halhex Jul 4 at 14:44
  • Yes, and no. I found it pretty common as a street food breakfast or lunch kind of thing. But at a sit down restaurant or even a homemade meal, not so much. I actually liked it and have adopted it into my cooking since moving back to Canada. – J Crosby Jul 4 at 14:48
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    @Halhex I don’t think it does at all. – mroll Jul 4 at 18:13
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    I would doubt it would impart any flavor into the egg. The shell is pretty tough, unless you crack the shell and then soak it, after it's been hard-boiled (like a Chinese tea egg). – SnakeDoc Jul 5 at 17:09

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