Does hard-boiling eggs in broth impact flavor? I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a pot of simmering broth for the soup.

So would cooking CIFA Grade A Eggs in the broth impact the resulting flavor? I know eggs are slightly porous so I'm guessing some broth would get inside the egg. I'm also wondering (not too worried about it though) if it's a good idea to eat the broth afterwards since it might've absorbed the chemicals used to clean the eggshell ).
It does impact them, crockpot cooking in chicken broth. The lady that owns the hotel that I visit when I’m on business makes them all the time. Off the chain!