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Bring a large saucepan of water to a boil over a high heat. Once boiling, gently add fridge cold eggs to the hot water and simmer for 6 mins. Remove from the water and place straight into iced water to cool. Once cool enough to handle, peel the eggs.
To make the marinade, finely mince the garlic and finely slice the spring onions and chillies. Add to a container, along with all the remaining ingredients, and whisk to incorporate.
Pop the eggs into the marinade so they are covered and place a paper towel over the top. This will make sure the marinade is evenly distributed.
Pop them in the fridge overnight, or for up to 4 days. Serve with freshly cooked rice.