Soy Sauce Eggs

Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.

 In a medium saucepan, bring enough water to cover eggs to a rolling boil. Carefully drop eggs into water and boil for 7 minutes for runny yolk or 7½ minutes for a more set yolk. Carefully swirl water for the first 1½ minutes (this will help center the yolk).

After desired cooking time, remove eggs from pan and place in an ice bath. Leave submerged for 2 minutes or until cool enough to handle.

Under slow running water, deshell eggs and place on a paper towel to remove excess water.

Add soy sauce, garlic, rice vinegar, sugar, and water to a small saucepan and bring to a boil. Lower heat to a simmer and cook for 3 minutes. Remove from heat and allow to cool to room temperature.

Pour soy sauce mixture into a medium or large bowl. Add eggs and cover. Steep eggs in soy sauce until they are deep brown in color–best if left for 12-24 hours before eating.

Soy sauce eggs will keep for 4-5 days and can be left in soy sauce mixture. The yolks and outer eggs will deepen in color as eggs continue to steep beyond 24 hours.