Before boiling, use a pin or thumbtack to gently poke a small hole in the large end of the egg. This simple trick helps release air, making peeling so much easier! No more struggling with stubborn shells.

Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and set a timer for 6 minutes—this is the sweet spot for a soft, custardy yolk that’s slightly jammy.

As soon as the timer goes off, transfer the eggs to an ice bath to stop the cooking process. Let them cool completely—this also helps with easy peeling!

While waiting for the eggs to cool, mix together soy sauce, sugar, and water in a 1:0.5:3 ratio. Set aside.

Gently peel the eggs (they should come off easily thanks to the hole you poked earlier). Place them in a container or ziplock bag, then pour over the soy sauce mixture. Ensure the eggs are fully submerged.

Refrigerate and let the eggs marinate overnight. The longer they soak, the deeper the flavor!

Enjoy them as a snack, in rice bowls, or with your favorite ramen!