These speedy, last-minute eggs are "fried" in a flavorful mirin-soy broth that doubles as a basting liquid so you end up with runny yolks and gently cooked whites. The result is like the soft, custardy part of an oyakodon, the homey chicken and egg rice dish, or like a soy-sauce ramen egg that went to the Korean spa (to become silky and soft). Enjoy these lovely eggs on their own with white rice. ...read more read less