Steps

1. Take 6 eggs out of the refrigerator and submerge them in tap water. [Key Tip!] Reducing the temperature difference makes the eggs less likely to crack.
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2. Bring the water for boiling the eggs to a rolling boil.
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3. Reduce the heat to medium-low, and once the water is lightly boiling, use an egg tong or ladle to gently place the eggs into the pot. Place them down carefully rather than dropping them. [Key Tip!] Boiling vigorously over high heat can cause the eggs to move and crack their shells, so be careful.
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4. Once all the eggs are in the pot, continue to boil them over medium-low heat for 7 minutes.
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5. While the eggs are boiling, prepare a colander and a bowl in the sink.
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6. After boiling the eggs for 7 minutes, drain them all at once using the colander.
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7. Immediately cool the boiled eggs under running water. [Key Tip!] Cooling the eggs quickly causes the whites to contract, making them easier to peel. It also stops the cooking process, ensuring you achieve the desired soft-boiled texture. If running water is not available, use ice water.
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8. While the eggs are cooling, wash the pot used for boiling and prepare to make the marinade.
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9. Add Soy Sauce 3 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, Sugar 2 tbsp, and Chinese Chicken Stock Powder 2 tsp to the pot.
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10. Once all the seasonings are in the pot, heat over low heat and bring to a boil for about 20 seconds to evaporate the alcohol. [Key Tip!] The inosinate from the chicken stock powder and the glutamate from the eggs have excellent synergy. The cooking sake and mirin add richness, resulting in a deep flavor without being too salty.
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11. After simmering the seasonings, let them cool down to room temperature and prepare for marinating.
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12. Prepare a tray and paper towels for peeling the cooled eggs.
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13. Hold two eggs and tap them gently all over to create small cracks. Tap the remaining eggs against the sink to create cracks. [Key Tip!] This makes them much easier to peel later.
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14. Once all the eggs have cracks, peel them under running water. [Key Tip!] Running water over the cracked areas allows it to seep between the shell and the white, making them peel smoothly.
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15. Thoroughly pat the peeled hard-boiled eggs dry with paper towels. [Key Tip!] If you don't dry them, the marinade will be diluted, so don't forget this step.
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16. Prepare a bowl and place a ziplock bag inside it. [Key Tip!] Using a bowl stabilizes the bag and prevents the marinade from spilling.
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17. Place the dried hard-boiled eggs into the ziplock bag.
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18. Add the cooled marinade to the ziplock bag. [Key Tip!] If the marinade is still hot, you won't be able to touch the bag, so make sure it's cooled.
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19. Gently remove as much air as possible from the bag without crushing the eggs, and tie the bag tightly to ensure the marinade coats the entire egg. [Key Tip!] Air trapped inside will prevent the flavors from soaking in properly, so tie the knot as close as possible.
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20. Place the bag in a tray or a large bowl to catch any potential leaks, and refrigerate for 1 day to marinate. [Key Tip!] Marinating for 1 day allows the flavors to soak in thoroughly, making them incredibly delicious.
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