So your both is done, your chashu is done and now you getting your eggs on. Bring water to a boil in a deep bottomed saucepan (enough water to cover the eggs and space for them to move around). Gently take the eggs out of the refrigerator, place each on a ladle and gently submerge them into the water. Immediately reduce the heat to a simmer (you want to see bubbles, just not aggressive ones), and cook for exactly 6.5 minutes (yes, you need a timer you moron.) To get your yolk towards the center of the egg, gently move each egg around with chopsticks ever minute for the first 3 mins.
Meanwhile get your ice bath ready, and as soon as the timer goes off, very gently take your eggs out and immediately dunk them in the ice bath to stop any further cooking. Cool for 15 minutes and then very gently peel them, since these are still technically soft-boiled eggs.
Now remember the leftover cooled marinade from the chashu, yep, marinate your cooked, peeled ramen eggs in that marinade overnight in the fridge.