Will eggs absorb flavor from cooking liquid? Making scrambled eggs by boiling them seems all the rage these days. I tried it with mixed results; there seems to be a bit of a knack.

I’d like to know, if I use a liquid other than water, like stock or dashi, will the eggs absorb any of the flavor from the liquid?
I think it's pretty clear that eggs absorb flavors that they are soaked in. Just look at these pictures and decide for yourself. These are soy sauce eggs, but eggs can be soaked in anything and readily absorb that liquid and associated flavors. The brown color is not the shell but soy sauce: