Soy Sauce Eggs

Instructions

1. Prepare the eggs
   Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the boiling water with a slotted spoon. Set a timer for exactly 7 minutes for jammy yolks (6 minutes for runnier yolks, 8 minutes for firmer yolks).
2. Ice bath
   While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water. When the timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon. Let them cool completely for about 5 minutes.
3. Peel the eggs
   Gently tap each egg on a hard surface to crack the shell all over, then carefully peel under running cold water. The fresher the eggs, the more difficult they may be to peel, so older eggs work better for this recipe.
4. Prepare the marinade
   In a medium saucepan, combine soy sauce, mirin, rice vinegar, water, and brown sugar. Add the crushed garlic, sliced ginger, chopped green onions, and star anise if using. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Once simmering, remove from heat and let cool completely.
5. Marinate the eggs
   Transfer the cooled marinade to a container or zip-top bag that can fit all the eggs. Add the peeled eggs, making sure they're completely submerged in the marinade. If necessary, place a small plate or weight on top to keep them submerged. Seal the container and refrigerate for at least 4 hours, or preferably overnight for more flavor penetration.
6. Serve
   Remove the eggs from the marinade using a slotted spoon. Cut the eggs in half lengthwise and serve as a snack, as a topping for ramen or rice bowls, or alongside Asian-inspired dishes. The marinade can be strained and reused for another batch within a week.