• It is advised to make the eggs and marinade simultaneously to save time:

Boil the eggs

• Put a pot of water on the stove over high heat. It should be enough to cover your eggs completely.
• Once boiling, turn down the heat to medium. If it bubbles too violently, it might crack the eggs.
• Carefully lower the eggs into the boiling water individually using a slotted spoon or ladle.
• Let them simmer for a few minutes depending on your preference: at least five minutes (for soft-boiled), and no longer than ten (for hard-boiled).
• Prepare a bath of cold tap water and, if you have them handy, ice cubes.
• After removing the eggs from the pot, place them in the ice water immediately so they cool down rapidly and completely.

Make the marinade

• In the meantime, mix marinade ingredients together in another small pot.
• Bring the marinade to a boil and then simmer for 10 minutes over medium-low heat.
• Remove the pot from the stove and let cool completely.

Marinade the eggs

• With the eggs fully cooled down, gently crack their shell with the back of a tablespoon. Be careful not to break whole chunks out of the shell, as you only want cracks to form.
• Put the eggs into a small zip-lock bag and pour in the now cool marinade.
• Press out the air and close the bag in such a way that all eggs are fully submerged in the marinade.
• Place the bag in the fridge and marinade for 24 hours.

Snack time!

• Whenever you want to eat an egg, take it out of the bag and peel it.
• Always close the bag again and leave the remaining eggs in the marinade, which both preserves them and deepens the flavor over time.
• Kept inside the fridge like this, the eggs will be good to eat for about five days.