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In a quart-sized jar or container (with a lid), whisk together the water and sugar until the sugar is dissolved, then stir in the vinegar, soy sauce, chili garlic sauce, and scallions.
Place the eggs in the soy sauce mixture, making sure they're all submerged.
Seal with the lid and marinate in the refrigerator for at least 2, and up to 24 hours.
Remove the eggs from the liquid and serve as desired. We love them sliced in half with a bit of fresh cracked pepper, sesame oil, pickled red onion, and diced scallions. They're also fantastic over ramen, rice, or a salad for a quick, filling meal.NOTE: See notes below for variations and using the marinade more than once.