Boil the eggs

• Bring water to a boil in a saucepan and gently lower in the eggs.
• Boil for 6 minutes for a jammy yolk.

Ice bath and peel

• Dunk the eggs in an ice bath to stop the cooking.
• Peel the eggs once cooled.

Make the marinade

• Combine the soy sauce, water, minced garlic, Thai chili, jalapeño, green onion, sesame seeds and brown sugar in a bowl.
• Mix well until the sugar dissolves.

Marinate the eggs

• Carefully place the peeled eggs in the soy marinade.
• Cover and refrigerate overnight.

Serve

• Serve the eggs over rice for breakfast.