Idiot resistant Soy egg
Hard boil and peel egg.
Place egg in ziplock bag.
Add packet of instant ramen broth (preferably shoyu flavor) to bag. Close bag and shake. Toss bag in fridge and let sit overnight.
When cooking your instant ramen the next day, pour the water into the ziplock bag and rinse off the sides of the bag, and then pour the contents, egg and all, into the pot. You'll get a perfectly seasoned soy egg to go with your ramen, with pretty much no loss of flavor to the broth.
Oh, and no baby yet, by the way.