Bring a medium-sized pot or dutch oven of water to a boil.

Carefully lower the eggs into the boiling water using a strainer or slotted spoon. You want enough water so that the eggs are completely submerged. Stir every couple of minutes.

Set a timer for 7 minutes to boil your eggs. This cooking time reflects refrigerated eggs. Boil for six minutes for room-temperature eggs.

While the eggs are cooking, prepare a small pot of cold water and ice to create an ice bath. Basically, we want to completely stop the eggs from cooking so the yolk doesn’t continue cooking and harden up.

As soon as your timer goes off, use that strainer we used earlier to carefully transfer each egg to the ice water bath. 

Next, peel off the shells. I just crack them around the middle and pull the shell off, but I know each one of you probably has your own method.

Finally, we need to make our marinade. Dissolve the sugar in one cup of water, then stir in the remaining ingredients: rice wine vinegar and soy sauce.

Carefully place the eggs in a small zippered bag (I put the bag in a small container to hold everything together) and then pour the marinade on top. Let the eggs marinate as long as you want. 2 hours to overnight, depending on your preference.