When preparing the eggs forchashu ramen(or any recipe that uses whole, peeled eggs), we recommend piercing the fat end of the shells before boiling. This yields eggs that are easier to peel and makes them prettier by eliminating the dimple at the fat end of the egg. You can use a sewing needle or pin to puncture the end, but this inexpensive egg piercer makes it even easier: just fit the fat end of the egg into the top of the button. Then press down on the egg, which depresses the button and allows the pin to pierce the bottom of the egg.