Directions

1. Start by boiling the eggs for 6 minutes and 30 seconds. After boiling, immediately plunge them into ice-cold water for 5 minutes. This stops the cooking process and makes the eggs easier to peel.

2. Carefully peel the eggs and place them in a clean jar.
3. In a separate bowl, combine the water, soy sauce, black vinegar, and sugar. Stir the mixture until the sugar has completely dissolved.
4. Pour the soy sauce mixture over the eggs in the jar, ensuring they are fully submerged.
5. Refrigerate the jar overnight. This allows the eggs to absorb the flavours from the soy sauce mixture.
6. The eggs will be ready to eat the next day and will last for up to 1 week in the fridge. Keep in mind that the longer the eggs stay in the soy sauce mixture, the more intense the flavour and colour will become.