Bring a small saucepan of water to the boil, then carefully lower in the eggs. Reduce the bubble to a gentle simmer and set a timer for 6 mins 30 seconds. Get a bowl of ice cold water ready, then once the timer goes off, lift them straight into the cold water. Once cold, peel the eggs and put them into a small, tall container.

In a small bowl or jug, mix together the soy sauce, mirin, brown sugar, chilli flakes and star anise. Roughly chop the spring onions, peel and bash the garlic with the side of a chef's knife, then peel and thickly slice the ginger and add these to the bowl/jug too. Pour in 100ml water and mix really well. Pour over the eggs, ensuring they are mostly submerged.

Cover and put into the fridge for at least 6 hrs, but no longer than 24 hrs, turning them every now and again to get an even colour.

Remove from the liquid and cut in half to serve.