Mayak Eggs (Korean Marinated Eggs)

6 large eggs
Vinegar, optional for boiling eggs
¼ medium yellow onion finely chopped, about ⅓ cup
3 cloves garlic, minced, about 2 tbsp
¼ tsp SIDS CRAZY SALT
1 spring onion, sliced
1 chilli pepper finely chopped or sliced, optional
1 tbsp toasted sesame seed
10 tbsp GF soy sauce, (½ cup + 2 tbsp)
5 tbsp raw bush honey
¼ cup water

Boil the Eggs:
Bring a pot of water to a boil and gently place the eggs in the boiling water. Boil the eggs for 6 minutes for the perfect soft boiled eggs. (If you wish, add some vinegar to the water. This will make the eggs a bit easier to peel, especially when the eggs are not hard boiled. Use 5 cups of water to 2 tablespoons of vinegar)
After 6 minutes, remove the eggs from the boiling water and shock them in iced water, then let them cool completely.
(The shocking process will help stop the eggs from cooking further and also help release the egg shell from the egg)
Make the Mayak Marinade:
While the eggs are cooling, make the mayak marinade.
Combine everything except the eggs and vinegar in a bowl. (onion, garlic, SIDS CRAZY SALT, spring onion, chilli pepper, sesame seeds, soy sauce, honey, and water) Mix until combined.
Marinate the Eggs:
Once the eggs are cooled, crack and peel the eggs. Place them in a suitable airtight container and pour the mayak marinade over the eggs. Place the lid on the container and marinate the eggs in the fridge for at least 6 hours, or overnight for best flavour.
(If your eggs float in the marinade, you can use a sheet of plastic wrap to keep them submerged)
After marinating, the eggs will look brown and the yolks will take on a rich orange colour. Enjoy the eggs with some rice, a splash of sesame oil, and some marinade.