Make a small pin hole in the large end of each egg. Place the eggs in a medium saucepan; cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.

While eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan. Reduce the heat and simmer, covered, for 15minutes.

Cool the eggs in cold water and drain. Gently tap each egg all over with the spoon until hairline cracks form all over the shell.

Place the cooked eggs into the soy mixture, adding extra water if needed to cover the eggs. Simmer, covered, over low heat for 1 hour.

Remove from heat; let the eggs cool in the liquid, then refrigerate (still in liquid) overnight or up to 2 days. It’s nice to peel the eggs just before serving and put them into a serving bowl. They look like marble.