Fill a medium saucepan with water and bring it to a rolling boil over high heat.

Gently lower in the large fresh eggs using a slotted spoon and boil for 7 minutes.

After 7 minutes, remove the eggs from the boiling water and place them into a large bowl filled with ice water.

Let the eggs sit in the ice bath for at least 5 minutes until cool to the touch.

Gently tap each egg on the counter to crack the shell and roll it to loosen it.

Peel under running cold water for easier peeling.

In a medium mixing bowl, combine all marinade ingredients and whisk until sugar is dissolved.

Place the peeled eggs into a clean jar and pour the marinade over them.

Ensure eggs are fully submerged, use a small weight if necessary.

Seal and refrigerate for at least 6 hours (overnight is better).

Remove from fridge, slice in half, and serve garnished with sesame seeds.