1. Bring a large pot of water and white vinegar to a rolling boil.
2. Use a slotted spoon to carefully lower the small quail eggs into the hot water. Continue stirring the pot to keep the eggs moving. This will ensure the eggs come out round and the egg yolk is evenly distributed.
3. For soft-boiled jammy eggs, set a timer to precisely 2.5 minutes. If you prefer your eggs less running, adjust the cooking time according to your preference for their doneness. For hardboiled eggs, increase the cooking time to 4 minutes.
4. Remove the eggs immediately after cooking, and transfer the eggs to an ice bath - a large bowl of ice water.
5. Allow the boiled eggs time to cool. Once cool, peel the eggs and place them into a glass container.
6. Add marinade to the glass container.
7. Cover and refrigerator overnight.
8. Enjoy them alone or as a flavourful topping to a delicious bowl of ramen noodles, rice, or salads.

Marinated Brine

1. Add all ingredients to a small saucer and bring to a simmer.
2. Let cool to room temperature before use.
3. The marinade mixture can be stored in the fridge for up to 3 days.