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

Make the marinade:

Cup of Yum
1. Combine soy sauce, water, honey in a small bowl or jar. Mix well.
2. Tip: if the honey is grainy, heat the mixture up slightly in the microwave for 20 seconds and stir until dissolved.
3. 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.
4. Add in the chopped green onion, shallot, garlic and chilies.
5. Give everything a stir and set aside.

Cook the eggs:

1. Place 4 eggs in a small saucepan and cover with enough cold water.
2. Add a splash of white vinegar to the water.
3. 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.
4. Remove from heat and place the eggs in an ice bath or place under running cold water.
5. 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.
6. Tip: tap the bottom of the egg (the wider part) and break open the membrane for easier peeling.
7. Give the eggs a rinse (to get rid of any remaining shell).
8. Place the peeled eggs into the marinade and cover with a lid.
9. 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.
10. Enjoy the eggs and sauce with a drizzle of sesame oil over steamed rice.