Ingredients:

  • 6 Large Eggs
  • 1 tbsp Rice Vinegar
  • 1 tsp Salt
  • 120ml Soy Sauce
  • 120ml Mirin
  • 120ml water
  • 50g Brown Sugar
  • 2 cloves Garlic, smashed
  • 1-inch piece Fresh Ginger, sliced
  • 1 Star Anise

Instructions:

  1. Bring a pot of water to a rolling boil. Add 1 tbsp rice vinegar and 1 tsp salt to the water. Carefully lower the cold eggs into the water using a slotted spoon. Reduce heat to a simmer and boil for exactly 6 minutes and 30 seconds.
  2. Immediately move the eggs to a large bowl of ice water once the timer ends. Let them sit for at least 10 minutes until completely cold. Gently crack the shells and peel them under water for a smooth surface.
  3. In a small bowl, whisk together the soy sauce, mirin, water, brown sugar, garlic, ginger, and star anise until the sugar is dissolved.
  4. Place the peeled eggs into a Ziploc bag and pour the marinade over them. Squeeze out the air so the liquid surrounds the eggs entirely. Refrigerate for at least 4 hours, or up to 24 hours for optimal flavor infusion.