When boiling eggs, remove the eggs from the refrigerator to prevent them from bursting due to sudden temperature differences, wash them thoroughly, and soak them in lukewarm water. It can fit up to six in a 500ml lock and lock glass container, so I boiled it to seven. One is for testing.
*You can boil up to 10 in a rice cooker

Put 2 pieces of kelp in 100ml of water and make it. You can make it for 10 minutes

Put 1T of vinegar and 0.5T of salt in a rice cooker
*If you add vinegar, the skin won't burst easily.

Pour half a height of the egg from the pot boiling water

Add the washed eggs one at a time. Add boiling water until all eggs are submerged and reheat for 9 minutes
*There are a lot of foreign substances on the surface of the egg

While the eggs are cooking, chop 40g of onion, slice 1 cheongyang pepper and place in airtight container to make egg paste

Add 100ml of soy sauce, 100ml of kelp water, 1T of cooking wine, 2T of sugar, 1T of oligosaccharide or honey. Stir and melt the sugar well. Instead of oligosaccharide or honey, you can use 3T of sugar
*Cooking may be omitted

Press reheat again immediately after reheating. Second, turn it off when there are 5 minutes left until reheating, and then turn it into a dough egg. If you fill all nine minutes, it becomes a hard-boiled egg

After reheating, remove the egg and put it in cold water or ice water to cool it down, and if it's lukewarm water, it hardens quickly, so it's good to leave it for 5 minutes before peeling it
*Half-boiled eggs are a little harder to peel than hard-boiled eggs. You have to pat the skin in all directions and drink water to break it off

Put it in the sauce, finish it with sesame salt, refrigerate it, and take it out a day later.
*You can boil the egg again, put it back in the sauce, and make the egg sauce again.
*Turn it over in a few hours so that it's all marinated