70 cc soy sauce
40cc mirin (sweet cooking rice wine)
2 tbsp sugar
Bring the ingredients for the pickling liquid to a quick boil in a saucepan and remove from the heat.
Place 6 eggs in the boiling water.
If possible, use a net ladle or something similar to slowly pour them in.
They will crack, so be careful here. Add more salt (2 tablespoons) and rotate the eggs around in the pan with chopsticks.
By turning, the yolks inside will gather in the centre and make a beautiful cut surface.