These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried.
Set the steamer rack inside of the dutch oven then fill it with water. Warm it over medium heat, covered, until it reaches 140-145°F, then drop the heat to the lowest possible setting.
Use tongs to carefully submerge the eggs, as many as you plan to consume within the next 24 hours, inside of the steamer rack. Cook for 40-45 minutes.
Monitor the water temp to make sure that it stays within the range of 140-145°F. (We found that in our kitchen, the temp stayed stable at 143°F in an uncovered Le Creuset.)
Use the eggs immediately, or chill them in an ice bath and store in the fridge. Use within 24 hours. Reheat the chilled eggs by running them over hot tap water for about 1 minute.
To serve, crack the egg into a small saucer. Pour off the loosest part of the egg white, then glide the slow poached egg into the dish.
source: David Chang's Momofuku