Place fresh eggs gently in a saucepan, covering them with water by about an inch. Turn the heat to medium and bring the water to a gentle boil.

When the water reaches a rolling boil, cover the saucepan with a lid and turn off the heat immediately. Let the eggs sit undisturbed for 10 minutes.

While the eggs are steeping, prepare a large bowl filled with cold water and ice cubes for an ice bath.

After 10 minutes, use a slotted spoon to transfer the eggs into the ice bath. Allow them to cool for 5-7 minutes, or until they reach room temperature.

In a medium bowl, whisk together soy sauce, water, sugar, rice vinegar, minced garlic, and sesame oil until the sugar is completely dissolved.

With the eggs cooled, gently crack each egg against a hard surface and peel them under cool running water.

Place the peeled eggs in a container and pour the soy sauce mixture over them, ensuring the eggs are fully submerged.

Seal the container and refrigerate for at least 1 hour. Overnight is recommended for richer taste.

Once marinated, remove the eggs from the liquid, slice them in half, and garnish as desired before serving.