Put in all the ingredients except the green onions in a small pan and bring to a boil. Let it boil for 3 to 4 minutes, then turn off the heat and put in the green onions. Leave to cool.
Make the soft boiled eggs. Put about 80 ml of water (about 1cm worth) in a small pan or frying pan with the eggs.
Cover with a tight fitting lid, and cook over medium heat for 6 minutes. Turn off the heat, put the eggs in cold water and peel. They will be very soft, so do it carefully!
Put the sauce from step 1 and the eggs into a plastic bag, eliminate the air in the bag and close securely. Refrigerate. The eggs will be ready in 1-2 days. (marinate the eggs as long as you desire.)
The eggs after 1 day of marinating. The yolk is very thick and looks delicious.
The eggs after 2 days of marinating. The yolks have become paste-like, and the flavors have really penetrated the egg. I'm definitely a 2-day marinade fan.
Note: I used large eggs. If you use smaller eggs, you can marinate 6 to 7 of them at a time.
I covered the marinated eggs with mentaiko mayonnaise and toasted them lightly. This is soo good too! Recipe ID: 772502
Story Behind this Recipe
These are handy to have in stock, so I make it when I have a lot of eggs.
You can omit the garlic if you're worried about the smell. But do include the green onion. It really adds great flavor. I think the eggs are at their best after 2 days in the marinade. The marinade will have penetrated the yolks and turned them a bright orange, so they're really yummy.