For step-by-step visual photos, refer to body of the blog post.

Make the marinade:

• Combine soy sauce, water, honey in a small bowl or jar. Mix well.
• Tip: if the honey is grainy, heat the mixture up slightly in the microwave for 20 seconds and stir until dissolved.
• Alternatively, you can combine the soy sauce, water and honey in a small saucepan and heat up until the honey is dissolved. Let the marinade cool to room temperature before proceeding.
• Add in the chopped green onion, shallot, garlic and chilies.
• Give everything a stir and set aside.

Cook the eggs:

• Place 4 eggs in a small saucepan and cover with enough cold water.
• Add a splash of white vinegar to the water.
• Bring the eggs up to a simmering boil (not too vigorously) and set a timer for 5 minutes for soft-boiled; let it cook for 7-8 minutes for hard-boiled.
• Remove from heat and place the eggs in an ice bath or place under running cold water.
• Gently yet firmly tap the eggs to break the shell and peel the eggs under running water or in a water bath. The 5-minute soft-boiled eggs will be quite delicate, so handle gently.
• Tip: tap the bottom of the egg (the wider part) and break open the membrane for easier peeling.
• Give the eggs a rinse (to get rid of any remaining shell).
• Place the peeled eggs into the marinade and cover with a lid.
• Place into the fridge for 4-6 hours or overnight, and give the jar a gentle shake every so often to ensure the eggs are coated in the marinade evenly.
• Enjoy the eggs and sauce with a drizzle of sesame oil over steamed rice.