Let’s go

1. Prepare the Marinade

1. Combine all marinade ingredients in a small pot.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it simmer for 5 minutes.
3. Remove the pot from the heat and allow the marinade to cool completely.

2. Boil the Eggs

1. Use a pot large enough to hold all the eggs in a single layer. Add just enough water to cover the eggs. Heat over medium-high until boiling, then reduce to medium heat for a gentle boil.
2. Place the eggs on a ladle or colander, and gently lower them into the water to avoid cracking.
3. Stir the water in one direction during the first minute of cooking to center the yolks (optional).
4. Boil the eggs for 6 minutes
5. While the eggs boil, prepare an ice bath (or use a bowl of cold water).
6. Once done, run cold water over the eggs for 30 seconds. Transfer them to the ice bath and let cool completely (about 10 minutes).

3. Marinate the Eggs

1. Pour the cooled marinade into a tall container large enough to hold all the eggs submerged.
2. Gently crack the shells by tapping with the back of a spoon or rolling them on a counter.
3. Peel each egg, starting from the bottom (the rounded end), dipping them into water if needed to loosen the shell. Ensure the membrane is fully removed for even marination.
4. Place the peeled eggs into the marinade container, ensuring they are fully submerged.

4. Rest and Serve

1. Marinate the eggs in the fridge for a minimum of 6 hours. For more intense flavor, marinate them overnight or up to a week.
2. To serve sooner, slice the eggs and drizzle extra marinade and sesame oil over them. Spring onions and sesame seeds work also wonders.