Bring to a boil and stir a few times to ensure the sugar dissolves completely. Once boiling, lower the heat and let simmer for 1 minute. Turn off the heat. Set aside to cool completely.

Add water to a medium saucepan and bring to a boil. As soon as it boils, take the eggs out of the fridge. Carefully place one egg at a time into the boiling water using a slotted spoon or ladle. When you add the first egg, set a timer for 7 minutes. You can cook them for 6 to 6.5 minutes for a runny yolk and 8 to 9 minutes for a custard-like yolk.

Once all the eggs are in the saucepan, lower the heat to maintain a gentle boil. Ensure the water is simmering, but not bubbling so hard that the eggs move too much. After 7 minutes, immediately remove the eggs and plunge them into ice-cold water for 15 minutes.

Once the eggs are completely cooled, gently crack the shell at the larger end of the egg and start peeling vertically towards the pointier end. Dip the egg in the ice water several times to help with peeling. Once you've peeled a section vertically, the rest of the shell should come off easily.

Place the eggs in a plastic bag and add the marinade to the bag.

Remove the air from the bag and use an elastic band to seal it just above the eggs. This way, the eggs are completely submerged in the marinade.

Refrigerate for 8 hours or overnight.

Remove the eggs from the marinade and cut them in half lengthwise to serve.

Use a piece of string or fishing line to cut the eggs in half cleanly.