Ramen Eggs with Maggi Sauce

Delicious alternative to marinated eggs in a fraction of the time!

In a saucepan, bring water to a boil (you want enough water to submerge the eggs fully). Once boiled, use a slotted spoon/ladle to gentle lay the eggs into the boiling water.
Set a timer for 8 mins (I like it on the jammier side). Ensure the water is completely covering the eggs.
Optional: you can turn/stir the eggs for a more even cooking but I'm usually multitasking with a 100 other things I don't bother.
Once the 8 mins has passed, take out the eggs and put them in an ice bath for 10 mins (set a timer). The ice bath makes them easier to peel (separates them from the membrane) and somewhat freezes the yolk)
Once 10 mins have elapsed (or longer if you got tied up doing something else), use a spoon to gentle crack the eggs all around. I like to do this to all the eggs first before attempting to peel any, I feel letting the water soak through a bit helps with peeling.
Use a pointed/pointer spoon to geltle peel the eggs and place them in your dish. Generously pour/squirt the Maggi sauce over the eggs. Depending on what type of bowl you use, you may need to rotate your eggs so they marinade evenly.
Let the eggs marinade for at least a couple of hours before serving. I generally like to wait an hour so the garlic has a chance to mellow out and the marinade soaks in. Store in the fridge for up to 5 days.