Bring a large pot of water to a rolling boil over medium-high heat. Add the 10 eggs and cook for exactly 6 minutes for a soft yolk.

Transfer the cooked eggs to a bowl of ice-cold water for about 5 minutes to cool.

Peel each egg under running water, ensuring a smooth surface to help absorb flavors.

Chop the marinade ingredients: mince 4 cloves of garlic, chop 2 Thai chili peppers, and dice 1 medium onion.

Combine all chopped ingredients with 200ml of light soy sauce, 200ml of water, and sugar in a medium bowl.

Place peeled eggs in a clean serving bowl and pour the marinade over them, ensuring they are fully submerged.

Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, allow the eggs to sit at room temperature for a few minutes, then slice in half and serve chilled.