Start by gently placing the eggs in a pot and covering them with cold water, ensuring about an inch of liquid above. Add a teaspoon of salt and a touch of vinegar, then bring the water to a rolling boil over medium-high heat. Once boiling, lower the heat and let the eggs simmer for 10-15 minutes until the yolks are firm. Remove them from the pot and transfer the eggs into an ice water bath for 5 minutes to cool and ease the peeling process.

While the eggs cool, prepare the marinade in a bowl or container. Combine the minced garlic, sliced spring onion, optional fresh chili, chopped coriander, soy sauce, sugar, balsamic vinegar, toasted sesame seeds, sesame oil, and water. Stir vigorously until the sugar is completely dissolved, adjusting the seasoning if necessary.

Once the eggs are cool, carefully peel them, keeping the whites intact. You can slice the eggs in half for added flavor infusion. Gently place the peeled eggs in the marinade, ensuring they are fully submerged. Cover the container and refrigerate for at least 2 hours; overnight is recommended for maximum flavor.

After marinating, remove the eggs from the marinade and slice them in half for presentation. Serve the marinated eggs as a savory snack, over rice, or in salads.