Soy Sauce Chili Oil Eggs

Fill a pot with water, add a splash of vinegar, and bring to a high boil.

Once boiling, gently lower the cold eggs into the water.

Keep the heat on high and boil the eggs for exactly 6 minutes for a jammy yolk.

While the eggs are cooking, prepare an ice bath by combining ice cubes and cold water in a large bowl.

When the timer goes off, immediately transfer the eggs from the boiling water to the ice bath to stop the cooking process.

Once the eggs are cool enough to handle, gently tap each egg on a hard surface to crack the shell all over, then peel.

Place the peeled eggs into a clean bowl or container.

To make the marinade, pour soy sauce over the eggs.

Add the spicy chili crisp, mirin, and seasoned rice vinegar.

Add the sesame oil and optional chili flakes.

Top off with about 1 cup of water, or enough to ensure the eggs are fully submerged in the marinade.

Gently stir to combine. Cover the container and refrigerate overnight to marinate.

The next day, remove from the marinade, slice, and enjoy.