Quick Marinated Eggs

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• 4 each large eggs
  Ingredient note

  Source: 4 large eggs
• 1/4 cup light soy sauce (or soy sauce)
  Ingredient note

  Source: 1/4 cup light soy sauce (or soy sauce)
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• 1 tablespoon sugar
  Ingredient note

  Source: 1 tablespoon sugar
• 1/8 teaspoon five spice powder
  Ingredient note

  Source: 1/8 teaspoon five spice powder
• 1 cup water (*Footnote 1)
  Ingredient note

  Source: 1 cup water (*Footnote 1)

1. Combine the soy sauce, rice vinegar, sugar and five spice powder in a small bowl. Heat in the microwave until hot, 30 seconds or so. Mix well to dissolve the sugar and the five spice.
2. Prepare a pot that is large enough to hold all the eggs without overlapping them. Add enough water to cover the eggs. Heat over medium-high heat until boiling.
3. Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil. Let the eggs boil for 1 minute, then use a ladle or a pair of chopsticks to rotate each egg, to make the yolks more centered (Optional).
4. Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
5. Once done, drain the hot water immediately and run cold water over the eggs. While the eggs are still hot, quickly crack the eggs inside of the cold water (it makes peeling much easier). Cover the eggs with cold water and let cool enough to handle by hand. Then peel the eggs.
6. Transfer the cooked eggs into a zip lock bag and pour in the cooled marinade. Add 1/2 cup water if you plan to use the eggs in a couple of hours the same day (Footnote 1). Use 1 cup water instead, if you plan to marinate the eggs overnight (highly recommended, for better flavor). The eggs can be refrigerated in the marinade for up to 3 days.