Start by placing your fresh large eggs in a saucepan and covering them with cold water. Turn the heat to medium-high and bring the water to a gentle boil. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.

While the eggs are sitting, fill a large bowl with ice and cold water. This ice bath is essential to quickly stop the cooking process.

After the eggs have rested in the hot water, use a slotted spoon to carefully transfer them into the ice bath. Allow them to cool for about 5 minutes.

Once the eggs are thoroughly cooled, gently tap them on a hard surface to crack the shells. Peel the eggs under a stream of running water to make it easier.

In a bowl, combine low-sodium soy sauce, mirin, sesame oil, and the optional minced garlic. Mix well.

Carefully place the peeled eggs into the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight.