Soy Sauce Eggs

Get the marinade ready.

1. In a small saucepan, combine all the marinade ingredients. Then, simmer it for 5 minutes after bringing it to a boil. Take the pot off the heat and let it to cool.

Boil the eggs

1. Prepare a saucepan that will accommodate all the eggs without overlapping one another. Just enough water should be added to cover the eggs. Once boiling, cook over a medium-high heat. Heat is reduced to medium.
2. Place the eggs in a colander or ladle. To avoid the eggs shattering, gently lower them into the water. To keep the water at a gentle boil, adjust the heat.
3. Just enough water to cover your eggs is placed in a small saucepan and brought to a boil.
4. (Optional) Stir the water continuously during the first minute of cooking if you want to maintain the egg yolks in the middle of the eggs.
   Runny yolks should be prepared in 6 minutes, semi-firm in 8 minutes, and hard in 11 minutes.
5. Prepare an ice bath (or a large dish of cold water if you don't have any ice) while the eggs are cooking.
6. After the eggs have finished cooking, rinse them with cold water for 30 seconds. The eggs should spend around 10 minutes in the ice bath cooling fully.

Marinate the eggs.

1. Transfer the marinade into a tall container big enough to accommodate 8 cups of water once it has cooled to the point of not being hot to the touch.
2. The egg shells should be softly cracked by rolling them on the counter or hitting them with the back of a spoon. Each egg should be peeled beginning at the bottom, plunging it back into the water to assist loosen the shell as necessary. To ensure that the egg marinates evenly, make sure to thoroughly peel off the egg membrane. Put the eggs in the marinade container once they have been peeled.
3. Before serving, give the eggs at least 6 hours in the refrigerator to marinate. Simply sprinkle some more marinade onto the chopped eggs if you want to serve the eggs sooner.