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I know most people aren't hard boiling eggs for this purpose, but at my house we are ramen fanatics so I figured I'd share. In lieu of a soft-boiled egg for ramen noodle soup, lately we've just been doing lightly poached eggs. It's a great substitute, is quicker, and there's no peeling! I add...

I have had good luck letting them sit on the counter for a day or two at room temp before boiling, and then adding vinegar to the water.