Remove eggs to room temperature before using. Pour enough water to cover the eggs in a saucepan and cook, gently rolling the eggs with wooden chopsticks.

When the water boils, add a little salt and vinegar and boil the eggs hard. You can boil it until it's fully cooked here, soak it in cold water, and peel it. Or you can boil it for another 6-7 minutes, take it out in the middle and drop it slightly on the cutting board without dipping it in cold water, and make a small crack on the entire egg.

Add dark soy sauce, brown sugar, and sliced ginger to a pot, then add peeled eggs, then add water and simmer. When the boiled egg is cooked, take out the egg, filter out the ginger a little bit for the stewed egg, and serve it with the egg.