Preparation Steps

• In a medium bowl, whisk together the soy sauce, sesame oil, honey, vinegar, and water.
• Bring a medium saucepan of water to a boil. Add a splash of white vinegar and a pinch of salt. Lower to a simmer and carefully add the eggs. Turn the heat back up to medium high and immediately set a timer for 6 minutes and 30 seconds.
• Use a wooden spoon or chopstick to swirl the water and eggs in a circular motion for the first minute or two.
• While the eggs are boiling, fill a large bowl with cold water and ice. When the timer goes off, use a slotted spoon to transfer the eggs to the prepared ice bath. Let the eggs cool for 7-10 minutes.
• Use a small spoon to gently crack the egg at the bottom wider end, then gently tap the egg all over. Carefully peel all the eggs, occasionally dipping them back in the ice water.
• Place peeled eggs in the soy sauce marinade, cover and refrigerate for 2-6 hours or overnight.
• Remove the eggs from the soy sauce marinade and carefully slice in half lengthwise.