In a medium saucepan, bring enough water to a rolling boil. Carefully add your large eggs using a slotted spoon and let them boil for exactly 7 minutes for that perfect soft yolk.

Once the boiling time is up, promptly transfer the eggs to an ice bath filled with cold water to halt the cooking process for at least 5 minutes.

After cooling, gently tap each egg on the counter and peel them under running cold water.

In a mixing bowl, whisk together your soy sauce, water, rice vinegar, and brown sugar until the sugar is fully dissolved. Then incorporate garlic, chili, scallions, sesame seeds, and sesame oil.

Place the peeled eggs into a clean jar or container, pour the marinade over the eggs, ensuring they are completely submerged.

Seal the jar or cover the container and refrigerate for a minimum of 6 hours, though overnight is ideal.

When ready to enjoy, remove the eggs from the marinade and slice them in half. Drizzle with extra marinade and sprinkle sesame seeds on top.