• Prep Time: 20 minutes
  • Cook Time: 4 hours

Number of servings


  • 4 eggs

Marinade Ingredients

  • 1 Sunkist lemon
  • 1 onion (small)
  • 3 cloves of garlic
  • 2 pieces of chili
  • 3 tablespoons sugar
  • 100ml soy sauce
  • 80ml drinking water
  • 2 tablespoons sesame oil
  • 1 tablespoon Sichuan peppercorn oil
  • 1 stalk of scallion


  1. Bring a pot of water to a boil. Carefully add the eggs and cook for 6 minutes (the water should cover the eggs).
  2. Transfer the eggs from the pot into ice-cold water.
  3. Gently break the eggshells and let them cool for 5-10 minutes.
  4. Peel the eggs carefully.
  5. Add diced onions, peppers, green onions, minced garlic into a container.
  6. Cut the Sunkist lemon in halves, save some to cut into small pieces, and squeeze the rest into juice.
  7. Mix all the marinade ingredients in one big container.
  8. Add the eggs, cover and marinate in refrigerator for at least 4 hours or overnight.
  9. 9. Enjoy by cutting the eggs in half and topping with marinade.

    • Take the refrigerated eggs out 30 minutes before boiling to bring them to room temperature.
    • Transfer the recently boiled eggs to an ice bath for easy peeling.
    • The cooking time of the eggs depends on their sizes and the egg readiness you prefer. The recipe used larger eggs and boiled for 6 minutes for soft-boiled eggs. For semi-boiled eggs, cook them for 7 minutes; and 9 minutes for classic hard-boiled eggs.
    • In addition to marinating eggs, the versatile marinade could be used for various ingredients such as cucumbers and tofu.