I recently had a "pickled egg" at Ken's Ramen place. Looking like any peeled hard-boil, biting into it showed the whites completely congealed and the yoke completely liquid without any sign of congealing. They appeared to have been pickled in nothing more than tea with a bit of sugar. I had several of these and they were all the same perfection. Doing a google search for sous vide eggs I couldn't find anything like it.
Anyone know how this magic was accomplished?