50ml Wing Yip Light Soy Sauce
1tbsp Wing Yip Dark Soy Sauce
25g Caster Sugar
6 each Eggs
Combine the water, mirin, soy sauces and sugar in a saucepan and heat until the sugar has dissolved. Transfer to a bowl or sealable bag and leave to cool completely.
Bring a large saucepan of water to the boil. Add the eggs and then immediately turn the heat down to medium so that the water is gently simmering and cook the eggs for 6 minutes. Whilst the eggs are cooking put the ice into a bowl and fill with cold water. After 6 minutes, immediately remove the eggs with a slotted spoon and transfer them to the ice water. Leave the eggs to cool completely.
Once the eggs have cooled, peel them and add them to the marinade. Marinade the eggs for at least 2 hours, however ideally they are best left overnight.
Eat on their own or serve with your favourite dishes.
Note: these eggs can be kept refrigerated for up to 2 days.