Start by placing large eggs in a single layer in a pot and cover them with cold water, ensuring they're submerged. Bring to a gentle boil over medium heat, cover, and remove from heat. Let eggs sit for 10 to 12 minutes.

While the eggs are cooking, fill a large bowl with ice water. This ice bath will shock the eggs once removed from the pot.

Once the eggs have completed the sitting time, transfer them from the hot water into the ice bath. Allow the eggs to cool in the ice water for about 5 minutes.

Once cooled, carefully tap each egg on a hard surface to crack the shell. Peel under cool running water.

In a medium bowl, combine low-sodium soy sauce, mirin, and sesame oil. If using, stir in minced garlic. Mix until blended.

Place peeled eggs into the marinade, ensuring they’re submerged. Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or overnight for best results.