Japanese Style - Soft Centered Egg!!

Found this from the web http://www.chubbyhubby.net/blog/?p=485:

To prepare these, your eggs should be cold, i.e. used directly from the refrigerator.

1. Boil some water. Gently place the eggs in the boiling water, lowering the heat just a tad so that the water is bubbling but not so strong that the eggs are kicking around inside your pot. If you’re using quail eggs, boil for 3 minutes. If you’re using chicken eggs, boil them for 6-8 minutes depending on the size of the eggs. I used medium-sized eggs and boiled them for 7 minutes, which yielded a soft, squishy yolk. If you want a really runny yolk, go for 6.
2. a malted vinegar ice bath (simply malted vinegar + lots of ice).
3. Transfer the eggs directly from the boiling water into the ice bath. Make sure they’re completely covered.
4. Leave them in the ice bath for between 3-4 hours.
5. Take them out and carefully peel the shells off the eggs.
6. Then place the eggs into whatever liquid you want to steep them in.
7. If you want to make a typical soy sauce egg marinade for example, you can combine 1 cup light soy sauce, 2 tablespoons dark soy sauce, 1 cup water, 1/2 cup brown sugar, and 10 ginger slices (bring to a boil and then cool).
8. Leave the eggs in the liquid for at least 3-5 hours. You can store the eggs and the liquid in the fridge. But when eating, bring the eggs back to room temperature.