Fill a large pot with water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and for the water level to be about 1 inch above the eggs.

Add some salt or a little vinegar to the water (this is to prevent the egg whites from leaking out if there are any small cracks while the eggs are cooking).

Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil.

Gently lower each egg into the water.

As soon as you've lowered all the eggs into the water, place the lid back on, and immediately set the timer as follows to cook the eggs to your preference: 5 ½ minutes for set, but soft egg whites, and runny egg yolks; 6 minutes for a set white, but runny egg yolk; 6 ½ minutes for a set white, a jammy/runny egg yolk; 7 minutes for a set white, and a half set egg yolk.

While the eggs are cooking, set up an ice bath for the eggs, or a bowl full of cold tap water in the sink.

When the time is up, remove the eggs and immediately place them in a bowl with cold running water for at least 2 - 3 minutes, OR place them in the ice bath for a few minutes.

Carefully peel the eggs by gently tapping them on a hard surface to create little cracks all over the surface.

Once peeled, place the eggs in the (cooled) marinade. Let the eggs marinate for at least for 2 hours, or 8 - 12 hours for best results, or even up to 24 hours.

Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 5 days.

Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.