Ingredients:

  • 6 large eggs
  • 1 tbsp white vinegar
  • 1 tsp salt
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup sugar syrup
  • 1/4 cup water
  • 1 tbsp rice vinegar
  • 1 clove garlic, smashed
  • 1 tsp grated fresh ginger

Instructions:

  1. Bring a pot of water to a rolling boil, then add 1 tsp salt and 1 tbsp white vinegar.
  2. Gently lower the 6 large eggs into the water using a slotted spoon to avoid cracking; boil for exactly 6 minutes and 30 seconds until the whites are set but the yolks remain liquid.
  3. Immediately remove the eggs and plunge them into a bowl filled with ice and cold water; let them sit for 10 minutes to stop the cooking process.
  4. Gently crack the shells all over by tapping them on the counter and peel the eggs under cold running water or submerged in the ice bath.
  5. In a bowl, whisk together 1/2 cup reduced-sodium soy sauce, 1/4 cup sugar syrup, 1/4 cup water, 1 tbsp rice vinegar, 1 smashed garlic clove, and 1 tsp grated fresh ginger.
  6. Place the peeled eggs into a Ziploc bag and pour in the marinade; squeeze out as much air as possible before sealing to ensure the eggs are fully coated.
  7. Refrigerate the eggs in the marinade for at least 4 hours, ideally overnight (up to 24 hours).