Ingredients:

  • 6 large Eggs
  • 1 tablespoon White Vinegar
  • 1 teaspoon Salt
  • 0.5 cup Soy Sauce
  • 0.5 cup Mirin
  • 0.25 cup Water
  • 2 tablespoons Sugar
  • 2 cloves Garlic, smashed
  • 1 inch piece Ginger, sliced
  • 1 Green Onion, roughly chopped

Instructions:

  1. In a small saucepan, combine soy sauce, mirin, water, sugar, garlic, ginger, and green onion. Simmer over medium heat until sugar dissolves, then remove from heat and cool completely to room temperature.
  2. Fill a medium saucepan with water, adding vinegar and salt. Bring to a rolling boil, then reduce to a simmer.
  3. Gently lower cold eggs into the water. Increase heat to medium-high and boil for 6 minutes and 30 seconds for liquid yolks, or 7 minutes for jammy yolks.
  4. Immediately transfer eggs to an ice bath for 10 minutes to stop the cooking process.
  5. Gently crack shells and peel the eggs under cold water or while submerged in the ice bath.
  6. Place peeled eggs and cooled marinade into a Ziploc bag, removing excess air. Marinate in the refrigerator for at least 4 hours, preferably 12–24 hours.