Prick and boil the eggs

• Prick a small hole in the base of each egg to release pressure so the shell does not crack in the hot water.
• Lower the eggs into boiling water and cook for 6 min 30 s at room temperature, or 7 min 30 s straight from the fridge.
• Transfer the eggs to ice water to stop the cooking.

Marinate the eggs

• Mix the soy sauce, mirin and water in a bowl or container.
• Add the peeled eggs and press a piece of baking paper on top to keep them fully submerged.
• Marinate in the fridge for at least 24 h.

Peel the eggs perfectly

• Lightly tap the shell all over with the back of a spoon instead of smashing it on the table.
• Place the egg in a bowl of cold or warm water so the water separates the shell from the egg.
• Peel the egg while it is submerged in the water, or under a running tap.