Step 1

Cook the eggs in an egg cooker so they’re between soft and medium yolks. Or bring a large pot of water to the boil. Carefully lower the eggs into the boiling water and cook for 6 minutes and 30 seconds or 7 minutes for slightly firmer yolks. Immediately remove them to a bowl of iced water. Let them sit for 10 minutes while you make the marinade.

Step 2

Combine soy, honey, ginger, garlic and chili flakes in a container large enough to fit all the eggs but not too large they won’t be almost completely submerged.

Step 3

Peel the eggs and add them to the marinade. Seal and the container and refrigerate for 8 to 48 hours, turning them occasionally if and when you think of it. Cut the eggs in halves or quarters to serve. Serve as snacks sprinkled with some sesame seeds and drizzled with a little of the marinade or try putting together a rice bowl with ingredients suggested.