Step 1

Prepare an ice bath for the eggs.

Step 2

Add enough water to a medium saucepan to cover eggs and bring to boil; slowly lower eggs into boiling water to keep them from cracking (see recipe note). Cook 7 minutes then transfer eggs to ice bath.

Step 3

Meanwhile, combine water, soy sauce, mirin and ginger in a small saucepan over medium heat; bring to boil. Reduce heat and simmer 5 minutes. Carefully pour mixture into a glass quart jar; set aside to cool.

Step 4

When eggs are cool enough to handle, peel by gently tapping eggs all over on the counter or a cutting board, then rolling with your palm using gentle pressure. Starting from the bottom peel away shell and membrane. Rinse off any tiny shell fragments with cold water.

Step 5

Carefully lower peeled eggs into marinade; cover and refrigerate for at least 3 hours and ideally 1 day before serving. For the best flavor and texture, enjoy within 3 days.