6 tbsp warm water

1 tbsp sugar

2 tbsp sherry vinegar

3/4 cup soy sauce (low sodium)

6 large eggs

flaky salt and pepper for serving


  • in a medium bowl, whisk together the water and sugar so it dissolve, add sherry vinegar and soy sauce
  • bring large pot of water to a boil, place eggs to the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly
  • meanwhile fill large bowl with cold water and ice
  • when eggs are done, transfer them to the ice bath
  • once the eggs are cool peel them in the water, this will help them to keep a perfect interior
  • transfer the eggs to the soy sauce mixture and marinade in the fridge for at least 2 and up to 6 hours, making sure they are completely submerged, if necessary, top the eggs with a small plate
  • remove eggs from the bowl, you can save the soy sauce mix for another round of eggs if you want
  • the eggs will keep refrigerated and in thinly sealed container for up to a month
  • to serve cit the eggs in half and season with salt and pepper