Preparation time: 15 minutes + a whole night in the fridge
Number of servings: 4
125 ml light soy sauce
125 ml water
125 ml corn syrup
3 garlic cloves
1 green chili pepper
1 red chili pepper
HOW TO MAKE IT
Chop the shallots and chili peppers finely, and cut the garlic into slices.
Bring sufficient water to a boil in a pan. Add a pinch of salt. Carefully put the eggs in the water once the water starts boiling. The eggs need to be completely under water. Boil the eggs for 6 minutes if you want soft-boiled eggs.
Take the eggs out and put them in a bowl with ice-cold water. Peal the eggs once they are cooled. Put the cooled marinade with the eggs in a zip lock bag. Make sure the eggs are entirely covered with the marinade. Put them in the fridge the whole night.
Garnish with the spring onions and roasted sesame seeds.