Perfect soft-boil the eggs: Bring a pot of water to a boil. Gently add 6-8 eggs and cook for exactly 6½ minutes for runny yolks (7 minutes for jammy). Immediately transfer to ice water for 5 minutes to stop cooking.

Peel carefully: Gently tap eggs on counter and roll to crackle the shell. Peel under cool running water starting from the wider end (where there’s an air pocket). Be patient – fresh eggs are harder to peel.

Make the addictive marinade: In a bowl or jar, combine ½ cup soy sauce, ½ cup water, ¼ cup sugar, 3 tbsp rice vinegar (or white vinegar), 4 cloves minced garlic, and 2 chopped green onions. Stir until sugar dissolves.

Marinate the eggs: Place peeled eggs in a container that fits them snugly. Pour marinade over eggs, ensuring they’re completely submerged. Cover and refrigerate for at least 4 hours, but ideally overnight for best flavor.

Serve and enjoy: Remove eggs from marinade and slice in half. Serve over hot rice with a spoonful of marinade drizzled over. Garnish with sesame seeds and extra green onions if available. Store remaining eggs in marinade for up to 3 days.