Ingredients:

  • 8 large free-range eggs
  • 1 tbsp White Vinegar (optional)
  • 1/2 cup Low-Sodium Soy Sauce (120 ml)
  • 1/2 cup Water (120 ml)
  • 1/4 cup Honey or Corn Syrup (60 ml)
  • 1 tbsp Toasted Sesame Oil (15 ml)
  • 1 tbsp Brown Sugar (15 g)
  • 4 cloves Garlic, finely minced or grated
  • 4 Spring Onions (Scallions), thinly sliced
  • 1 Medium Red Chilli, deseeded and thinly sliced
  • 1 tbsp Toasted Sesame Seeds

Instructions:

  1. Combine the Liquids: In a medium mixing bowl, whisk together the soy sauce, water, honey (or corn syrup), toasted sesame oil, and brown sugar until the sugar is fully dissolved.
  2. Add Aromatics: Gently fold in the minced garlic, sliced spring onions, sliced chilli, and sesame seeds. Set the marinade aside while preparing the eggs.
  3. Boil the Water: Fill a saucepan with enough water to fully cover the eggs. Bring it to a rolling boil over high heat. Add the vinegar, if using.
  4. Prepare the Ice Bath: Fill a large bowl with plenty of ice cubes and cold water. This step is crucial for stopping the cooking process immediately.
  5. Cook the Eggs: Using a slotted spoon, gently lower the eggs directly from the fridge into the rolling boil. Cook for 6 minutes and 45 seconds for a reliably jammy yolk, or 7 minutes for a firmer but still gooey yolk.
  6. Shock the Eggs: Immediately transfer the eggs from the boiling water straight into the ice bath. Leave them to cool completely for at least 10–15 minutes.
  7. Peel Carefully: Gently crack the eggshells and peel the eggs under cool running water or in the ice bath.
  8. Combine and Chill: Place all 8 peeled eggs into an airtight container or jar. Pour the prepared marinade over the eggs, ensuring they are fully submerged. Refrigerate for a minimum of 6 hours, but ideally 12 to 24 hours, to allow the flavor to penetrate the egg white. Serve within 3–4 days.