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Carefully prick the large end of the eggs with a needle or an egg piercer. This will allow the air to escape the shell to give you a smooth, rounded end to your egg.
Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious.
Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*
First, slice 3 pieces of ginger and chop or smash the garlic. **
Heat up the soy sauce and mirin sauce together with the sugar, garlic and ginger. Keep on the heat for a couple minutes until the sugar dissolves and the mixture caramelises a bit.
Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic. ***
Carefully peel the eggs. To have a perfect egg white surface, gently tap the egg against a hard surface to break the shell in multiple spots and they'll be easier to peel.
Transfer the eggs to a glass container and cover them with the soy sauce mixture. Marinate for a minimum of 3 hours ( This can be done at room temperature, although any longer then I'd transfer them to the fridge).
In as little as 3 hours, you get marinated, slightly coloured eggs with a runny gooey yolk. You can then either remove the eggs and store them in the fridge for up to 4 days. Alternatively, leave the eggs in the marinade in the fridge.These are now ready to add to your favourite dishes or eat as a snack. I love to enjoy them with a warming bowl of ramen.