4 large eggs
100ml soy sauce
2 tsp caster sugar
- Using a pin, pierced the egg before cooking. This gives the egg a nice round shape and makes it easier to peel.
- First, soft-boil the eggs by cooking them in a saucepan of simmering water for 6 minutes. Immediately drain and refresh under cold running water for 5 mins, then shell.
- Mis the soy sauce with 100ml water and the sugar together in a bowl. Add the eggs and leave to marinate in the fridge for at least 3-4 hours, or overnight if possible.