Gather all necessary ingredients, ensuring the large eggs are at room temperature.

In a medium pot, bring water to a rolling boil, adding fine salt. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes and 30 seconds.

While the eggs cook, mix low-sodium soy sauce, aged soy sauce, water, balsamic vinegar, sugar, scallions, and chiles in a jar or container.

Once the eggs are done cooking, drain and place them under cold running water until cool.

Carefully peel the cooled eggs, then immerse them in the prepared marinade.

Seal the container and refrigerate for at least 6 hours, preferably overnight.

When ready to serve, slice the eggs in half and serve over rice or toasted bread, garnished with sesame seeds.