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Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.
Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.
Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.
Bring a small pot with just enough water to cover your 6 eggs to a boil.
(Optional) If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.
Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.
Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (*Footnote 4).
Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.
Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.
You can serve the eggs over steamed rice or boiled noodles, drizzled with extra marinade and some homemade chili oil (if you wish). You can also make noodle soup by combining some marinade with hot noodle boiling water. Enjoy!