For medium-boiled eggs: 

Put your eggs in the pot, cover with water and bring to a boil. Turn the heat down so that the water is at a gentle simmer and set your timer for 7 minutes. When the 7 minutes are up, cool the eggs down in an ice bath with water and a bit of vinegar. The ice water will cool down the eggs, but not the shell, making it easier to peel and the vinegar will soften the eggshells slightly.

For hard-boiled eggs:

Put your eggs in the pot, cover with water and bring to a boil. Turn the heat down so that the water is at a gentle simmer and set your timer for 12 minutes, instead of the 7 for soft-boiled. Put the eggs in a vinegar ice-bath before peeling.

Mix the soy sauce, mirin and sherry vinegar in a container deep enough to hold the eggs. Add the peeled eggs and put everything in the fridge for an hour remembering to move the eggs around so that the all surfaces of the egg have been submerged. Don’t leave them in the soy mixture too long or they’ll get super salty.

When ready to eat, bring egg to room temperature, slice in half and top with green onions and fried shallots.

Alternately, eat the eggs straight out of the soy sauce mixture.

Be sure to keep the soy sauce mixture so you can make more eggs in the future. It will keep in the fridge for 3-4 months as long as it doesn’t have any egg bits in it.