Rough chop ginger with skin on

Chop Spring Onions into half

Peel Garlic

Add all sauce ingredients in & allow it simmer until caramelised

Once caramelised turn heat off and let it cool

Pierce eggs with egg piercer or a needle.

Bring water to boil and add distilled white vinegar into the water to help soften the eggshell.

Once water is boiling add eggs in carefully for ONLY 6 minutes.

After 6 minutes remove eggs from heat.

Give eggs an ice bath or rinse it with cold water until it's completely cool.

To get a perfectly peeled egg, peel off only the top part of the shell and use a teaspoon to scrape the shell off from the side.

Put peel eggs into a container or ziplock bag.

Use a strainer and strain the marinating sauce into your desire method of storing.

Seal it and let it marinate for at least 3-4 hours. I highly recommend it to be marinated overnight for full flavour.