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6 tablespoons hot water

1 tablespoon granulated sugar

2 tablespoons rice wine vinegar

¾ cup low-sodium soy sauce

½ teaspoon chili garlic sauce

2 scallions (, diced)

6 large hard boiled eggs (, peeled)

Sea salt (, for serving)

Black pepper (, for serving)

Diced scallions (, for serving)

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1. 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.

2. Place the eggs in the soy sauce mixture, making sure they're all submerged.

3. Seal with the lid and marinate in the refrigerator for at least 2, and up to 24 hours.

4. 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.

Notes

Marinade time. Marinating for 2 hours will give you a nice subtle salty soy sauce flavor, while soaking overnight will make the color deeper and flavor stronger.

Variations. The marinade is very versatile to suite your tastes. You can add mirin, ginger, garlic, red onion, or jalapeños. The possibilities are endless.

Can I use the marinade again for another batch? You can use the marinade one more time, but the flavors will not be as strong.