4 eggs

1 cup (250 ml) water

1/4 cup (60 ml) soy sauce

1 tbsp sugar

In a small pot, carefully place the eggs and cover with cold water. Bring to a boil. Turn off the heat, cover and let sit for 4 minutes. Drain and run under cold water. Crack the eggshells, without removing the shell, by rolling the eggs on the counter with the palm of your hand. Place in a bowl.

In the same pot, heat the water with the remaining ingredients just until the sugar has dissolved. Pour over the eggs and let cool. Cover and refrigerate for 2 hours or overnight. When ready to serve, peel the eggs.

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