Ingredients
- 3/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 star anise
- 1 bay leaf
- 2–4 dried chiles
- 2 cups cold water
- 6 large eggs
Instructions
- In a medium saucepan, combine the soy sauce, rice vinegar, brown sugar, star anise, bay leaf, and dried chiles. Bring the mixture to a simmer over medium-high heat. Once it simmers and the brown sugar is fully dissolved, remove from heat and stir in 2 cups of cold water. Set aside to cool.
- Bring a large pot of water to a rolling boil. Use enough water to fully submerge the eggs in a single layer. Gently lower the eggs into the boiling water and cook for 6 minutes for jammy yolks or up to 9 minutes for hard-boiled eggs.
- While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. Once the eggs are done, transfer them immediately to the ice bath. Let them sit for 10 minutes to cool.
- Gently crack and peel the eggs. Transfer the marinade and eggs to a clean jar or container. Cover and marinate in the fridge for at least 4 hours or up to 1 week.
Notes
Storage: The eggs can be stored in the refrigerator in the marinade for up to 1 week or out of the marinade for 1-2 days.